Joined: Aug 07, 2010
Location: Bozeman, MT
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. I have made persimmon jam from persimmons in Texas and was coached by the neighbor who gave them to us. She grew up with them and had been making jam for years.
you picked the fruit too early. it has to feel soft, squishy and what some would call "rotten" feeling. when its ready persimmons are a jelly all by themselves. and super sweet. we dont harvest our persimmons for jelly or baking until the first hard frost. or if you harvest them early you can make japanese hoshigaki.
The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings. - Masanobu Fukuoka
charles johnson 'carbonout'
Joined: Dec 02, 2009
trust me all of them were ripe i picked them off the ground then i let them cure for a week in a paper bag . I'm sure they were ready on account that i ate several .
Joined: Sep 26, 2009
Location: zone 7
im just saying, if it made your mouth dry like chalk, they weren't ready. thats the only way i know them to do that. they should be sweet as sugar. we dont harvest our persimmons until late november early december here. right now there on the tree changing color to orange which most would think is "ripe" but its far from it.
I made wild persimmon jam this year and tried to be very careful as well, using only the softest, mushiest fruit. One batch turned out fine, but a think there was a less than ideal fruit in the second batch. It had that chalky quality. I am convinced now, that to make good persimmon jam, I will need to taste a micro piece of each fruit before using it. One less than fully ripe fruit can mess up the whole batch. And sometimes, even what seems like a fully ripe and softened fruit can still have that chalky quality. I did notice that with the fruit I picked.
Joined: Jan 09, 2011
Location: Eastern Shore of Virginia
What recipe are you guys using? Do you remove the skin and seeds before heating? When I make persimmon wine I squeeze the fruit through a paint strainer, leaving the skin and seeds behind. What a mess!
Joined: Nov 25, 2010
I used a persimmon and orange recipe (includes orange juice and finely grated orange peel). The basic flavor, particularly in the good batch, was very good. I cut out the seeds by hand, then used a "Roma" food mill to separate the skins from the flesh.