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a few persimmons starting to drop
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<blockquote data-quote="swampratt" data-source="post: 3649077" data-attributes="member: 15054"><p>[USER=27673]@Hangfire[/USER] you got to be kidding me!!!!!!!!!</p><p></p><p>I did the same exact thing but was not dragging a deer.</p><p>My orange stocking cap was full of mushed persimmons by the time I made it back to camp.</p><p></p><p>Those guys that fill the plastic gun stock with bags can pull one of those out and use it to haul deer heart or liver or tasty fruit.</p><p></p><p>I have eaten thousands of them persimmons and made jam with them.</p><p>5 cups of juice and 7 cups of sugar and 1 box of sure-jell. Yellow box.</p><p>That works for just about any fruit.</p><p>Cook the prepared fruit/juice at medium temp with the sure-jell in it.</p><p>I stir it constantly to keep it from bubbling into lava.</p><p></p><p>Once it begins to boil set the timer to 1 minute. Not a hard boil just a good heavy simmer.</p><p>Stir fast now.</p><p>Then pour in the sugar and keep stirring.</p><p>Once it begins to boil again set timer to 10 minute and turn down the heat a tick.</p><p>You want a good simmer but not a big bubble boil.</p><p></p><p>Stir the entire time.</p><p>If you get foamy top on the jam you can add a pat or 2 of real butter, salted is fine.</p><p>This will reduce the foam.</p><p></p><p>After 10 minutes turn off the heat and skim off the foam.</p><p>You can place foam in a plate because it is also tasty.</p><p></p><p>Now you can add this super hot liquid to hot sterilized jars.</p><p>I have the flat lids in a pot of simmering water ready to cap the jam and twist on some rings.</p><p></p><p>Set on counter to cool.</p><p>Clean your mess and wait.</p><p></p><p>You can thin the fruit with some water if it is too thick.</p><p>I use the above for making grape jelly with welches grape juice and I have used it with sand plums, black berries, mulberries, strawberries and peaches and the peach juice left over from canned peaches.</p><p></p><p></p><p>It works very well.</p><p></p><p>If you cook the fruit juice too long you can cook the flavor right out of the jelly/ jam.</p><p>Too long as in 20 minutes.</p></blockquote><p></p>
[QUOTE="swampratt, post: 3649077, member: 15054"] [USER=27673]@Hangfire[/USER] you got to be kidding me!!!!!!!!! I did the same exact thing but was not dragging a deer. My orange stocking cap was full of mushed persimmons by the time I made it back to camp. Those guys that fill the plastic gun stock with bags can pull one of those out and use it to haul deer heart or liver or tasty fruit. I have eaten thousands of them persimmons and made jam with them. 5 cups of juice and 7 cups of sugar and 1 box of sure-jell. Yellow box. That works for just about any fruit. Cook the prepared fruit/juice at medium temp with the sure-jell in it. I stir it constantly to keep it from bubbling into lava. Once it begins to boil set the timer to 1 minute. Not a hard boil just a good heavy simmer. Stir fast now. Then pour in the sugar and keep stirring. Once it begins to boil again set timer to 10 minute and turn down the heat a tick. You want a good simmer but not a big bubble boil. Stir the entire time. If you get foamy top on the jam you can add a pat or 2 of real butter, salted is fine. This will reduce the foam. After 10 minutes turn off the heat and skim off the foam. You can place foam in a plate because it is also tasty. Now you can add this super hot liquid to hot sterilized jars. I have the flat lids in a pot of simmering water ready to cap the jam and twist on some rings. Set on counter to cool. Clean your mess and wait. You can thin the fruit with some water if it is too thick. I use the above for making grape jelly with welches grape juice and I have used it with sand plums, black berries, mulberries, strawberries and peaches and the peach juice left over from canned peaches. It works very well. If you cook the fruit juice too long you can cook the flavor right out of the jelly/ jam. Too long as in 20 minutes. [/QUOTE]
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