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PERSIMMON BUTTER

                            Yield: 5 Pints

                            8 c persimmon puree
                            1 c orange juice
                            1 1/2 c honey
                            1 grated rind of 1orange

                            Combine all ingredients in an enameled or stainless steel kettle and cook over medium-high heat until
                            thick, about 10-15 minutes. Ladle into hot jars and seal. Process pint jars for 15 minutes in boiling
                            water bath. Makes about 5 pints. Try on toast or English muffins.

                            PERSIMMON JAM #1

                            About 10-12 persimmons
                            1/4 c lemon juice
                            1 3/4 oz powdered pectin
                            6 c sugar

                            Wash persimmons, cut stem ends and force fruit through food mill or coarse strainer. Measure 4 cups
                            pulp into deep saucepan. Add lemon juice and pectin to persimmon pulp and mix well. Heat to boiling,
                            stirring constantly. Boil without stirring 4 minutes. Remove from heat and alternately stir and skim 5
                            minutes to cool. Spoon into hot sterilized jars and seal.

                            PERSIMMON JAM #2

                            3 cups prepared fruit, about 5-6 average-size persimmons
                            1 cup water
                            1 package pectin
                            1/2 cup lemon juice
                            6 cups sugar

                            Prepare fruit by cutting into small pieces.

                            Measure fruit and water into large kettle. Stir in pectin and lemon juice. Bring to a full rolling boil and boil
                            for 30 seconds. Add sugar and again bring to a rolling boil for exactly 4 minutes, by the clock. Stir
                            constantly. Remove from heat and pour into sterilized containers.

                            Makes 6 jars of jam.

                            PERSIMMON JELLY

                            3.5 to 4 lbs ripe persimmons
                            2 cups water
                            3 tablespoons lemon juice
                            1 pkg powdered pectin
                            1 cup honey

                            Wash fruit, remove blossom ends. Put in 6 to 8 quart non reactive pot. Add water. Bring to boil. Mash
                            persimmons. Reduce heat and simmer 10 minutes. Remove from heat. Use food mill or strainer to
                            remove pits. Measure 3 cups of pulp. Stir in lemon juice and pectin. Bring to boil and add honey all at
                            once. Bring to full rolling boil and boil 1 to 2 minutes, stirring constantly. Jar, seal and BWB 5 minutes.

                            PERSIMMON PUDDING

                            1 qt of ripe persimmons
                            1pt. sweet milk
                            1/2c butter
                            3c flour
                            1 1/2 c. sugar
                            1tsp cinnamon,
                            1/2 tsp baking soda
                            1/4 tsp cloves
                            1/4 tsp nutmeg
                            1 tsp allspice
                            1/2 tsp salt
                            3 eggs
                            whipped cream
                            ground ginger

                            Smash persimmons and remove seeds and stems. Mix all ingredients together, except whipped cream
                            and ginger. Bake at 335 degrees for 40 minutes in pyrex dish. Serve with whipped cream topped with
                            small amount of ginger. I got this recipe form a cook book called "What's for Supper; Heartland Food
                            Lore", recipe by Velma Hathcox.

                            PERSIMMON SYRUP

                            Scrumptous pancake and/or ice cream syrup can be made from persimmons!

                            Just make you would jelly but do NOT add the pectin, just cook down to a nice syrup consistency. The
                            real trick is to then pressure can for 15 minutes at 6 to 8 pounds pressure (2,000 ft altitude)
                            depending upon how thick a syrup you like, higher poundage will equal a thicker syrup, but do not go
                            over 8 or it may 'sugar' on you.