Recipe Suitable For BWB Canning?

15 years ago

Found this recipe on About.com and am wondering if it could be BWB canned the way it is or what modifications would need to be made if not. I'm going to have a lot of persimmons very shortly. I'd make a larger batch.

Wild Persimmon Jam

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

1 cup seeded and chopped very ripe wild persimmons

1/2 cup unsweetened apricot juice or other fruit juice

1 Tablespoon fresh lemon juice

1 teaspoon dried wild mint or other mint, finely crumbled

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground coriander seeds

1/8 teaspoon liquid stevia or 1/2 Tablespoon maple syrup

Preparation:

Stir persimmons, apricot3 juice, lemon juice, mint, nutmeg4, coriander seeds, and stevia or maple syrup5 together in a medium-size heavy saucepan and bring the pot to a simmer over low heat. Simmer, covered, for 5 minutes, stirring often.

Wild Persimmon Jam will keep, tightly covered, in the refrigerator for 10 days or frozen for 6 months.

Yield: 1-1/4 cups

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Comments (2)

melva02
15 years ago
I believe persimmons are on the low-acid list. Apricot juice is probably not acidic enough to bring them over the edge, if so. According to the link below, persimmons are 4.4-4.7 and figs are 5-6. Is the lemon juice in your recipe proportionally more or less than in the fig recipe? And do persimmons make a thicker jam than figs? You need good heat penetration. I guess it would be thinner since it has half as much juice as chopped fruit.

Since it's a borderline fruit, I would definitely not can a random recipe. I would check all the extension sites to look for a valid persimmon recipe. You can add the same seasonings to any recipe since they're all dried. But I'd want to make sure persimmons were ok to can; otherwise I'd freeze the jam.

Melissa

Here is a link that might be useful: pH of different foods
digdirt2
15 years ago
NCHFP only approves freezing persimmons and related products - likely all that has been tested since it isn't a big demand item. ;) So freezer jam recipes for persimmons are generally safe and there are many of those available.

For BWB, as Melissa said, they fall on the borderline of pH (like tomatoes do) so they would require some added acid. I would "think" that 1 T of bottled lemon juice (not fresh) would be enough for 1 1/4 cups of jam. JMO But then I wouldn't waste the time to make 1 1/4 cups and BWB it. I'd just put it in the fridge or freeze it. ;) And if you multiply the recipe enough to make it worth the effort to BWB you might be getting into unsafe territory.

Dave
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Recipe Suitable For BWB Canning?

Comments (2)

melva02

digdirt2

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