Because I love you all so much, here (finally) is my Persimmon Jam Post! It took a long time to make this jam, and in the end, I didn't even taste it. I gave away all 6 jars, and forgot to open my parents' jar when I was home for Chanukkah. Whoops. Oh well. Now I can say that I've made jam. I used Elissa's recipe, as it seemed the easiest of all the recipes I looked at. It was pretty simple, actually, just kind of a lot of work. Peeling and chopping persimmons takes a while! And the boiling of the jars? I should have invested in those rubber-tipped jar tongs, because it was REALLY hard to get them in and out of the water with my little metal ones. Especially when they were full and I was trying to put them in upside down. Boy. Also, if I had a dishwasher, I could have sterilized the jars first that way, and that would have saved me a little trouble, I think.
So, I'm not going to be the next canning maven. That's ok with me. It was fun, and I'm not so turned off by the process that I won't try to make this peppermint fudge sauce at some point soon. Besides, I have about 20 little 4 oz jars left! Gotta find something to do with them!
Anyway, enjoy this slideshow of pictures from the process, and Happy New Year!
And it was so awesome! It means even more to me now, seeing all the work that went into it. homemade gifts are the best kind. Thank you again!
ReplyDeleteYou're welcome again! Happy New Year!
ReplyDeleteAlton Brown says not to sterilize things in the dishwasher, but to boil them on the stove. He also reminds canners and jar-ers to sterilize everything that's going to go into it including their tongs, which easily damages the rubber bits. I think you did right by yourself in doing it manually.
ReplyDeleteAlton Brown has too much time on his hands! Just kidding...but doing it manually does take a bit of time. Ah well. It is a lesson in patience.
ReplyDeleteWell dear, I am impressed! I've always been too intimidated to try jam. I bet it was delicious!
ReplyDeleteYou go, Kim! Looks like you did an awesome job! We canned applesauce years ago, and it steamed up our entire apartment. Condensation everywhere. But so worth it. Hope your holidays were fun --
ReplyDeleteThat sounds delicious. I made raspberry chipotle jam as favors for our wedding (and boy were my arms tired) and it was ridiculously good. I will never again can 170 tiny jars, but I will probably do that recipe again. A little tip: I used a giant deep frying pot that came with a matching strainer, so I just loaded the jars in the strainer, dropped the whole thing into the water, and pulled the whole thing out when it was time. WAY EASIER!!!
ReplyDeleteWhat a great idea! Wish I had thought of that!
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