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

FAQs

How can I thicken jam without pectin? ›

Mix cornstarch with water to create a slurry, then add it to the jam mixture. Bring it to a boil, and the jam should thicken almost immediately.

To properly gauge the ratio of jam sugar to fruit, you should follow the package directions. First, there is jam sugar in a 1:1 ratio, where you use as much fruit as sugar. Then there are 2:1 or 3:1 ratios, where the amount of sugar is less than the amount of fruit.

Charles, the persimmon astringency is due to tannin. Before making any jam with them, you need to make sure that they are fully ripe, squishy soft. The tannin is significantly reduced when they are extremely soft and then not astringent.

Use fresh, dry, slightly under-ripe fruit. Strawberries and raspberries are best layered with the sugar and left for a couple of hours before cooking. Plums, currants, gooseberries, cherries etc need to be lightly poached before sugar is added. Pectin, naturally found in fruit is vital to make your jam set.

The jam must then be cooked over high heat in order to evaporate the water as quickly as possible and harness the power of the natural pectin. (Cooking time can vary, depending on a fruit's water content, but once it's at a rolling boil, expect to cook it for at least 40 to 50 minutes.

Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

Strawberry jam with added pectin can be cooked in as little as ten minutes, preserving that fresh berry flavor and quality. Strawberry jam without added pectin needs to be cooked up to four times longer to reach the gel stage, resulting in a much sweeter, less fresh-tasting jam.

If you really want to thicken it to a more spreadable consistency, the easiest way is to heat it up with some thickeners such as cornstarch. Arrowroot flour is more delicate and taste-neutral, but most cooks won't have it. Unflavored gelatin may also be used. Bring the syrupy “jam” to boil in a pot.

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.

Do not vary the sequence in which the ingredients are added. For example, powdered pectin does not dissolve in a sugared solution, so if you add the sugar and then the dry pectin, the jam will not be firm. Be sure you use a kettle large enough to accommodate the preserves when they are brought to a full rolling boil.

What happens if you add too much pectin to jam? ›

You will need approximately half the amount of pectin that is indicated by your recipe. Please be careful when adding pectin as too much will leave you with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary and test the set and then add more if required.

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.

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. However, I think the best way is just to be patient.

The only ways to reduce tannins in persimmons are to allow/force them to ripen or to make the final product acidic. To address the latter point first, bitter persimmons will naturally become vinegar. During that process, they ferment to alcohol in which the tannins remain.

Jam is made from crushed or chopped fruits and sugar. Jam will hold its shape, but it is less firm than jelly. Jams made from a mixture of fruits are usually called conserves, especially when they include citrus fruits, nuts, raisins, or coconut.

5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.

Making jam without pectin is easy, you just have to cook it longer. This recipe produces a very thick, rich tasting jam, but if you like your jam a bit looser, cook it 5 minutes less than the suggested cooking time.

Process jams in a boiling water bath for 5 minutes if jars are pre-sterilized. Clean hot jars that are not pre- sterilized may also be used; in that case, process jams in the boiling water bath for 10 minutes. (Note: The 5- or 10-minute processing time is for altitudes of 0-1000 feet.