{182} JELLIES, JAMS AND MARMALADES

Welcome back dear listeners:

Making jams, jellies, and marmalades is a delightful way to enjoy the taste of seasonal fruits all year round. Whether you're an experienced chef or a novice, creating homemade preserves is a fun and rewarding experience that captures the essence of each ingredient.

This craft offers a hands-on, flavorful adventure that nurtures a deep appreciation for homemade goodness. From berry jams to citrusy marmalades, the possibilities are endless.

Here's a simple recipe for Persimmon Marmalade:

Ingredients:

4 cups ripe persimmons, peeled and chopped
One lemon, juiced and zested
One orange, juiced and zested
4 cups granulated sugar
1/2 teaspoon butter (to reduce foaming)
One package (1.75 oz) of fruit pectin (such as Sure-Jell)

Instructions:

Prepare the Persimmons:

Peel and chop the persimmons, removing any seeds.
Place the chopped persimmons in a large, heavy-bottomed pot.

To make delicious Persimmon Marmalade, follow these simple steps:

- Add citrus zest and juice to the pot with the persimmons. Zest a lemon and an orange, and then juice them. Combine the zest and juice with the persimmons to create a tangy and sweet base.

- Gradually stir granulated sugar into the persimmon mixture, ensuring it combines well with the fruit. This step is crucial to achieve the perfect balance of flavors.

- Add butter to the pot to reduce foaming and prevent the mixture from boiling over. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugar.

- Once boiling, reduce the heat to medium-low and let it simmer for about 20-30 minutes, or until the persimmons have softened and the mixture has thickened. This step will help you achieve the perfect consistency for your marmalade.

- Test for the gel point like a pro by placing a small plate in the freezer. Spoon a small amount of the mixture onto the cold plate and let it sit for a minute. Run your finger through it; it's done if it wrinkles and holds its shape. If not, continue cooking and testing in 5-minute intervals until you get it right.

- While the marmalade is cooking, sterilize your jars and lids by placing them in boiling water for at least 10 minutes. This step is essential to ensure your marmalade stays fresh and bacteria-free for a long time.

- After reaching the desired consistency, carefully ladle the marmalade into the sterilized jars, leaving about 1/4 inch headspace. This step will help you avoid any spills or mess on the jars.

- Wipe the jar rims to ensure they are clean, place the sterilized lids on top, and screw on the metal bands until they are fingertip-tight. This step will help you seal the jars correctly and avoid any contamination.

- If you want to store the marmalade for an extended period, you can process the jars in a water bath for 10 minutes. Ensure the jars are covered with at least 1 inch of water to prevent any air from entering the jars.

- Allow the jars to cool completely on a clean kitchen towel or cooling rack. Check the seals, and store the sealed jars in a cool, dark place. This step is crucial to ensure your marmalade stays fresh and tasty for a long time.

Now that you have made your homemade Persimmon Marmalade enjoy it on toast, as a topping, or in various recipes! You can be confident that your marmalade will be a hit with everyone who tries it.

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