Persimmon Jam without Pectin Recipe - How to make easy persimmon jam (2024)

FAQs

How do you make jam if you don't have pectin? ›

If you simply take fruit and cook it with some sugar to sweeten it a little, it will get thick enough to turn into jam by the naturally occurring pectin in the fruit and the process of reduction. Reduction occurs when we simmer the fruit, and the liquid turns to steam and evaporates, which thickens the jam.

A food mill will make faster work of this if you have a large persimmon harvest. Or you can put the fruit with the peel in a blender or food processor and process until smooth. Including the peel adds fiber.

The persimmons contain pectin, which aids in the jam setting. If your fruit is older, it will contain less pectin. Sugar: do not reduce the amount of sugar. Whilst the sugar sweetens the fruit, it also acts as a preservative and helps the jam to set.

Before the availability of commercial pectin products, traditional jams and jellies were made by cooking fruit or fruit juice with sugar until the mixture reached a jelly-like consistency.

Pectin can reduce the body's ability to absorb beta-carotene, an important nutrient. And pectin can also interfere with the body's ability to absorb certain drugs, including: Digoxin (a heart medicine) Lovastatin (a cholesterol-lowering drug)

When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency. When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken.

The best and most fruits will be produced when persimmon trees are growing in full sun. However, trees that receive a little shade during the hottest part of summer days will still produce good crops of fruit. If desired, construct a water basin at the base of the tree about 36 inches in diameter.

Water is no friend of the persimmon. The two come together like vinegar and milk, seriously. Water causes the persimmon puree to curdle, then become gritty and astringent.

Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this.

How long should you boil jam for? ›

Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready.

Most often, the tartness is due to not being picked late enough. The unripened fruit is notoriously pucker worthy. I've read a few suggestions on how to cut down the bitterness, including freezing beforehand.

I give the persimmons a few rinses and then I use a colander to scope them out of the sink and let them drain off. Step 2: The next step is made easier if you have a food mill or Chinois which is what I have and used for this process. You can also cut the fruit in half and scoop out the pulp by hand.

Fuyu persimmons are incredibly versatile… not only can you eat them raw in a salad or wrap a slice in a piece of prosciutto and drizzle it with balsamic glaze, but you can also cut them into wedges and roast them, or make a chutney to accompany roasted pork like I did. They also make a great upside down cake!

Over the years, I've experimented with the amount of lemon juice to use. Too little and your jam won't set but use too much and you'll get a strawberry and lemon jam that still might not set. This strawberry jam is a softer set than you'd get if you were to use pectin but we love it.

To remake jam or jelly without added pectin

Pour jam into a large kettle and bring to a boil. If the fruit was quite ripe and not acid enough, add 1 1/2 teaspoons bottled lemon juice per cup of jam or jelly before boiling. Boil until mixture reaches 220 degrees on a candy thermometer or until it sheets off a spoon.

If using low-pectin fruits and you want more of a 'set' jam, you could balance this out by adding in fruits that are higher in pectin; combine blackberry and blackcurrant for example. TIPS: Alternatively, you could use 'high-pectin' sugar (also known as jam sugar).