I have ripe, firm Jiro (aka Fuyu) persimmons and would like to make preserves.
Does anyone cut, simmer, then separate skins? I’m trying to avoid the task of peeling.
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If you let them sit around a little they will soften up to the consistency of an astringent. At that point you can rip off the stem and squeeze out the guts. They are also much easier to process for preserves at that stage. If you are set on using them hard, I’d say take one or two and just experiment with them.
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I let them sit for while and they softened a bit. I cut them horizontally and scooped the contents into a blender. I had previously done some experiments and found they contain enough starch to eliminate the need for pectin. They also did not need added sugar for sweetness. So out of the blender and into canning jars they went. The jars then went into the pressure cooker. Three batches later I have 22 jars of persimmon jam!
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