For those asking about the recipe, I'm writing out her approximate recipe and this is what I've got: about 2 quarts wild persimmons (based on what it looked like in her pot), 1 cup of water, 2.5 cups of sugar, 1/2 cup lemon juice to raise the acidity, 2 tsp cinnamon, 1/2 tsp ground cloves, 1/2 box low sugar pectin. Sometimes you just have to use judgement and take notes, yall...
I have around 15 Persimmon trees and I use a stainless steel hand crank processor to separate the pulp from the seeds. Mine are Indiana Persimmons with 4 seeds in each of them.
I used this recipe a few years ago, without sure jell, and after that water bath process it had turned into an apple butter consistency. Not sure what I did wrong, but hopefully this year it will turn out better.
My grandmother used to throw her persimmons in the freezer before using. She said it "ripened and sweetened" them the same as a frost does on the tree!
I can't thank you enough for showing using American persimmon instead of that nasty Japanese one. Very good information. Btw I've been collecting from the same tree for about 40 years and never had the inclination to do jam until your video. Thanks again 💯👍
I've had 3 persimmon trees on my property forever and never did anything to them...now that I've watched your video...watch out world, or er ah neighbors! Thanks...Frank, old dude from NC.
I use a colander and my gloved hand, pressing the persimmons against the side of the colander which is setting inside a bowl. The pulp goes into the bowl and the rest of it goes to the pigs.
Thank you for sharing! 2 questions..I usually pulp all my persimmons as soon as they are ripe and freeze them, so could I just skip the cooking and use thawed pulp? And do you have a site with the written recipe? It's so hard to find recipes for Wild persimmons that aren't for breads, or pudding. I never thought about switching it out for banana! It's also an awesome substitute/alternative for pumpkin!
I love that you do that for him! That is so awesome 😁 I think persimmons are definitely an acquired taste. I connect them to my Grandpa. I think that's probably why I enjoy them. Thank you so much for taking the time to give your time to us. We truly appreciate it so much 😊
if you had a proper dyno you wouldnt have to run two "primary" belts, or change the ratio depending on how slow or how fast the engine is accelerating. I think the dyno should adapt to the engine not the other way around. also just running straight into the gearbox and using a small rear smrocket if you need longer gearing
You should! You can make anything into jam or jelly 🤣 so far this year I've made ground cherry/jalapeno, salted cantaloupe, possum grape, and spiced persimmon. 😉
You are very welcome! Thanks so much for taking the time to stop by and comment. I would treat fuyu or other cultivated persimmons the same as wild. Good luck!😊
We planted our seeds directly into the ground on our property. It was January and many came up in the spring. Those we planted in a 5 gallon bucket we will transplant.
For those asking about the recipe, I'm writing out her approximate recipe and this is what I've got: about 2 quarts wild persimmons (based on what it looked like in her pot), 1 cup of water, 2.5 cups of sugar, 1/2 cup lemon juice to raise the acidity, 2 tsp cinnamon, 1/2 tsp ground cloves, 1/2 box low sugar pectin. Sometimes you just have to use judgement and take notes, yall...
Seemed to comment on everyone’s posts except the person who asked for the recipe. Would love to see it.
I have around 15 Persimmon trees and I use a stainless steel hand crank processor to separate the pulp from the seeds. Mine are Indiana Persimmons with 4 seeds in each of them.
So glad to find this recipe for WILD persimmon jam!
Exactly. Seems like all the videos are using the Japanese species. ✌️
It’s currently wild persimmon time in my area. Thanks for going through all the steps! I’ll be making this.
I used this recipe a few years ago, without sure jell, and after that water bath process it had turned into an apple butter consistency. Not sure what I did wrong, but hopefully this year it will turn out better.
My grandmother used to throw her persimmons in the freezer before using. She said it "ripened and sweetened" them the same as a frost does on the tree!
Wow. Thanks! That’s very helpful.
I can't thank you enough for showing using American persimmon instead of that nasty Japanese one. Very good information. Btw I've been collecting from the same tree for about 40 years and never had the inclination to do jam until your video. Thanks again 💯👍
What amount of Persimmons are you using for the Jam?
I strain the seeds and skins before cooking then plant the seeds EVERYWHERE !,,😊🌳🌳🌳🌳
I've had 3 persimmon trees on my property forever and never did anything to them...now that I've watched your video...watch out world, or er ah neighbors! Thanks...Frank, old dude from NC.
I use a colander and my gloved hand, pressing the persimmons against the side of the colander which is setting inside a bowl. The pulp goes into the bowl and the rest of it goes to the pigs.
Thank you for sharing! 2 questions..I usually pulp all my persimmons as soon as they are ripe and freeze them, so could I just skip the cooking and use thawed pulp? And do you have a site with the written recipe? It's so hard to find recipes for Wild persimmons that aren't for breads, or pudding. I never thought about switching it out for banana! It's also an awesome substitute/alternative for pumpkin!
Had persimmons as a kid and still haven't developed a taste for them. But still make jelly or jam for my Pops because he love em. God Bless y'all
I love that you do that for him! That is so awesome 😁 I think persimmons are definitely an acquired taste. I connect them to my Grandpa. I think that's probably why I enjoy them. Thank you so much for taking the time to give your time to us. We truly appreciate it so much 😊
I have never had persimmon, so I need to try one. Thanks for sharing! Blessings - Mandy
Thanks for watching! You should try them. They have a very unique taste. 😊 Just make sure they're ripe 😉
Looks good. I've never tried Persimmons, Definitely need to.
Thanks! It turned out awesome 😁 You should totally try them! Just be sure they're good and ripe😉
if you had a proper dyno you wouldnt have to run two "primary" belts, or change the ratio depending on how slow or how fast the engine is accelerating. I think the dyno should adapt to the engine not the other way around. also just running straight into the gearbox and using a small rear smrocket if you need longer gearing
How many cups of pulp??
I gotta try this. My kids love to eat persimmons. I never knew it could be in a jam.
You should! You can make anything into jam or jelly 🤣 so far this year I've made ground cherry/jalapeno, salted cantaloupe, possum grape, and spiced persimmon. 😉
Thank you for the recipe I’m using fuyu persimmons should I do anything different ?
You are very welcome! Thanks so much for taking the time to stop by and comment. I would treat fuyu or other cultivated persimmons the same as wild. Good luck!😊
This is jelly or butter , not a jam . Jam you keep the pulp in . Throw seeds to chickens or save your seeds .
We planted our seeds directly into the ground on our property. It was January and many came up in the spring. Those we planted in a 5 gallon bucket we will transplant.