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.
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.
1 qt of ripe persimmons
1pt. sweet milk
1 1/2 c. sugar
1/2 tsp baking soda
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp allspice
1/2 tsp salt
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.
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.