After letting the contents cool freeze the jelly. prevent the pectin from clumping. I am sometimes tempted to go back to that method but in my retired years freezing is much easier for me to do. In about 1 – 1 1/2 hours you should notice it has thickened significantly, if you don’t see sheeting on the spoon you may need to cook it a little longer. I am glad you asked the question of about sugar usage in jams and jellies. I said, “I bet I know who would know,” and he said, “Your Texas Jelly Guy (see I’ve talked a lot about your wonderful site)?”. Reduce heat and simmer for 10 minutes. Wow. 🙂 As far as Prickly Pear Fruit jelly I found you addition of a jigger of tequila interesting. and boil hard for 1 minute. Speaking of cochineal, someone gave me a vial of dried cochineal to use in coloring food. quality ones! The drinking an adult beverage sounds like the solution to dealing with our temporary setbacks. consistency I like, then I know the jam is ready. The yield from this recipe is about 6 eight -ounce jars (which is the same as 3 pints). Sugar or honey- About 3.5 cups of dry, granulated (table) sugar or 3 cups of honey. Cynthia- Glad you love my site. I brought it once more to a hard boil but this time only for 1 minute. Bon Appetit. I wonder if you are letting the fruit get dead ripe since all the ones I have eaten and used for jelly are not tart. I do caution that if you utilize this method that you be sure that the fruit is ripe enough that it is soft to the touch. I’ve been making Prickly Pear Jelly for several years. Canning & Preserving for Dummies ( Log Out /  Native persimmon, Diospyros virginiana, is a persimmon species commonly called the American persimmon, common persimmon, eastern persimmon, "'simmon", "possumwood", or "sugar-plum". common questions and problems. The sugar is there for more than just making it sweet. It has the benefit that one does not have to store them in a freezer and makes it easier to gift the jams and jellies across long distances. And the tree doesn’t have thorns! 5) Cover with as much grated cheese as you like (I use sharp cheddar but it matters not). I am sure I looked weird going around this field tasting raw pods but it paid off with tasty jelly. The closest flavor I could identify it with was blackberry jelly. Reblogged this on debmcclintock and commented: It is great to meet a fellow jelly-maker from way back. There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). Delicious. after 7 minutes, and the last jars were probably in for 10. Texas Persimmon Jelly Recipe 9 cups ripe persimmons 2 cups water 1/4 cup lemon juice 1 pkg powdered No Sugar-needed pectin 3 cups sugar. directions. To see more canners, of different styles, makes and prices, click here! If you find a small tree you can pull off the fruit by hand. Of course one gets debris with this method but it is a lot faster than picking one by one. I put it in sterilized canning jars and processed them in a hot water bath canner. Some people even use a blender or food processor to just chop Keep this separate from the rest of the sugar. I just feel so bad to go past acres and acres of unpicked fruit. No obnoxious sound tracks, no talking; just the sounds of cooking. LSH. leaves and soft or mushy fruit. [ Easy Home Canning Directions] [FAQs - Answers to Yay! The best one-ingredient fall dessert and another no-recipe needed persimmon idea. So while 3 cups of sugar sounds like a lot it is less than the usual amount. I prefer to strain before I add the ingredients. Pour jelly into freezer containers. to download and print, 2 cups sugar and 2 cups Splenda (or about 1/3 that if you use Stevia, which is my preference), 4 cups Splenda (or about 1/3 that if you use Stevia, which is my preference), 3 cups fruit juice (grape, persimmon, apple or mixed), Canning jars (8 oz size), includes lids and Made from natural apples, there are also natural no-sugar I say "in general" It can be found growing in thickets or mixed in with other trees in woodlands. What can I make into jelly now in hot Texas? I find that I can pick them slightly green and let them ripen. Thanks for letting us know how it went. Happy preserving! to download and print]. 2 cups water It just sounds like you need to be able to determine when persimmons are ripe. You can also throw the entire pulpy fruit blob in a saucepan, add some water and make it into persimmon juice for jelly. We have Texas persimmon trees and prickly pear cacti everywhere on our little 140 acre ranch. which is especially useful if you want to make some jam in December to give Instructions Slice persimmons and place them in a quart mason jar. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. You can get all of the tools in a kit here: This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. You will find more information about sugar usage in jams and jellies at https://ag.tennessee.edu/foodscience/Documents/Low%20or%20no%20sugar%20in%20jams,%20jellies%20and%20preserves.pdf. I am glad you found our site too. Read our disclosure policy to learn more. I use Paloma’s Universal Pectin from Whole Foods or Central Market. canning publications Being a lifelong wild food forager myself, I feel a sense of kinship when you speak of things like spotting flowers to find the fruits that will come later. Doesn’t sound like you will have that problem. Adriane-I am pleased that you are enjoying the site. Now you’re ready to make the pulp into bread, pudding, pie, butter or jelly. Then you need to pick out and remove any bits of stems, Allow jars to cool for an hour, and then store in the fridge. Does take some space and time in cooking with wild persimmons is only! It is very easy to pick prickly pear wine is at http: //winemaking.jackkeller.net/prickly.asp Enjoy the instructions: all and... Trees loaded with fruit my lazy self, i use sharp cheddar but it is super soft, mushy! Even then you will have fruit to serve, cut off the tops with a little wrinkled 3.5! Has several large seeds with a little pulp i got about 16 big ones about big... 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