My grandmother used to make persimmon "preserves", my dad had very fond memories of going and picking up persimmons as a youngster. We found persimmon trees locally and were able to collect enough to have some for eating but not enough to make preserves. The wildlife knew that persimmon grove too well, finally we got another grove started and this year some of the young trees are producing. In case those don't know Persimmons have male and female trees and only the female trees will produce fruit. You can't tell which they are till they are old enough to start producing. I'm looking forward to making you're jelly recipe with native persimmons. Thank you

Figured out tonight, w/my strainer, if I use my hand to do the mashing/squeezing I get more pulp to use, rather than go to the compost. Can clean, dry, then roast the seeds. Grind to use as a sub for and/or like coffee. This will be my 1st yr preserving and drying the seeds. 🤞

Wow, those caps are ‘huge’ compared to our teeny, tiny ones. Persimmons look to be same size though! My husband had never had a persimmon, when I discovered 4 trees here on our new place. Told him they were tree fruits that were delicious, *when ripe* Having grown up on GOD’s free gifts, Mulberries, Muscadines, Persimmons, etc, I had had my fair share of UNripe ones. Told him they’d be ready, later in the yr. Couple yrs bk, he was out mowing, (1st yr here) and he seen a couple on the ground. He thought they were ready, so decided to try one. 😵‍💫 🥴 This yr, after they were ripe, he decided to try another. He actually likes the ripe one’s, just not the seeds.

You could dehydrate the pulp

I can't believe you have to taste every one. Wow. I appreciate the video because we just moved to Missouri and have a wild persimmon tree and know nothing about it! Mine are not falling on the ground very fast, but when did you harvest?

I used this recipe a few years ago, without sure jell, and after that water bath process it had turned into an apple butter consistency. Not sure what I did wrong, but hopefully this year it will turn out better.

What did you do with the pulp

if you had a proper dyno you wouldnt have to run two "primary" belts, or change the ratio depending on how slow or how fast the engine is accelerating. I think the dyno should adapt to the engine not the other way around. also just running straight into the gearbox and using a small rear smrocket if you need longer gearing

I strain the seeds and skins before cooking then plant the seeds EVERYWHERE !,,😊🌳🌳🌳🌳

How many cups of pulp??

I can't thank you enough for showing using American persimmon instead of that nasty Japanese one. Very good information. Btw I've been collecting from the same tree for about 40 years and never had the inclination to do jam until your video. Thanks again 💯👍

Thank u, looks tasty. Ive got a crock pot full of pears on medium 12 hours now . Smells of cooking pears are amazing. I appreciate your recipe. Great day from South Iowa 10/11/23

Thanks for your video. It would be helpful to see inside your pot during the cooking stages. And I’d love to see the consistency of your finished product.

Love your shirt. I was a Bob Ross instructor for a long time. Gonna try your recipe.

For those asking about the recipe, I'm writing out her approximate recipe and this is what I've got: about 2 quarts wild persimmons (based on what it looked like in her pot), 1 cup of water, 2.5 cups of sugar, 1/2 cup lemon juice to raise the acidity, 2 tsp cinnamon, 1/2 tsp ground cloves, 1/2 box low sugar pectin. Sometimes you just have to use judgement and take notes, yall...

So glad to find this recipe for WILD persimmon jam!

It’s currently wild persimmon time in my area. Thanks for going through all the steps! I’ll be making this.

This is jelly or butter , not a jam . Jam you keep the pulp in . Throw seeds to chickens or save your seeds .

All that nutrition down the drain with boiling it that long way to not do that let sugar water reduce with pare skins to create pectin then add pares peices to pot for 5 mins on low heat.

Pares have their own pectin no need to add extra pectin

I use a colander and my gloved hand, pressing the persimmons against the side of the colander which is setting inside a bowl. The pulp goes into the bowl and the rest of it goes to the pigs.

Wonderful, like your video , not a lot of extraneous, bs conversation just directions...Thank you.

My grandmother used to throw her persimmons in the freezer before using. She said it "ripened and sweetened" them the same as a frost does on the tree!

Please im in the middle of following this and need to know how many boxes of sure jell to use mine are 1.75 Oz boxes

Seemed to comment on everyone’s posts except the person who asked for the recipe. Would love to see it.

I've had 3 persimmon trees on my property forever and never did anything to them...now that I've watched your video...watch out world, or er ah neighbors! Thanks...Frank, old dude from NC.

Today we’re gonna test my patience 🤣🤣

The first thing I got away from was exact amounts, close, but I don't sweat it. The little hand held high speed blender is my friend. Biggest advantage to the crock pot method is that your stove isn't full so you've got plenty of room for canning. Once you learn when it's done cooking the rest is history. Good video here. We just did 12 half pints, 4 pints pear butter and 18 quarts of pears. Peeling was the only time consuming job. For some pears, there isn't a peeling short cut. Thanks for the tutorial.

What amount of Persimmons are you using for the Jam?

I have around 15 Persimmon trees and I use a stainless steel hand crank processor to separate the pulp from the seeds. Mine are Indiana Persimmons with 4 seeds in each of them.

Thank you for sharing! 2 questions..I usually pulp all my persimmons as soon as they are ripe and freeze them, so could I just skip the cooking and use thawed pulp? And do you have a site with the written recipe? It's so hard to find recipes for Wild persimmons that aren't for breads, or pudding. I never thought about switching it out for banana! It's also an awesome substitute/alternative for pumpkin!

Thank you for teaching us

You are truly the queen of patience!

Cool video! I love the homestead life, animals are so fun. God bless you.

Don’t waste the pulp ... make pear butter

Hahha me tooo hahha i say fuck every 2 seconds

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Yess i love horror movies and watch ghost hunting on KZbin all day also

Im goin to through anxiety and depression right now and its hard

I paint watercolor and acrylic and crochet in winter and i have a kiln and pottery omg we have a lot in common u a turaus lol

Me too i went to school for art

We would get along i love firers and dancing and singing around the bomb firer

I love your natural hair

I love singing too i love all music

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Thank you for the recipe I’m using fuyu persimmons should I do anything different ?

you should mix in your pectin when the juice is cold. For some reason it mixes better.

Wish you would have taste-tested for us? Sounds delicious!

I miss your videos!