Persimmon Recipies

PERSIMMON PRESERVES
 Take cultivated persimmons which are ripe yet firm. Allow an equal
 weight of sugar. The fruit must lie in water for 12 hours. Stew the
 fruit in water to cover until tender. Drain and spread out to become
 cool and firm. Add a cup of cold water to every pound of sugar. Boil
 and skim until clear, then cook the fruit in it about 10 minutes. Spread
 on dishes in the sun. To the syrup, put the juice and peel of two lemons
 for four quarts. Boil until thick and return the fruit to syrup for 20
 minutes. Store in sterilized jars.
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Persimmon Jelly
 PREP TIME: 1 Hour
 MAKES: 3 (1/2-pint) Jars
 
  
 INGREDIENTS:

 3 1/2-4 pounds ripe persimmons
 2 cups water
 3 tbsps lemon juice
 1 package powdered fruit pectin
 1/2 cup honey
 METHOD:
 Wash persimmons and remove blossom end. Place in a 6- to 8-quart stainless
 steel or enamel saucepan. Add water. Bring mixture to a rolling boil. Mash
 persimmons, reduce heat and simmer 10 minutes. Remove from heat. Press pulp
 through a strainer to remove pits and measure 3 cups pulp. Stir in lemon
 juice and pectin and bring mixture to a rolling boil. Stir in honey all at
 once and let mixture return to a full rolling boil that can't be stirred
 down. Boil for 1-2 minutes, stirring constantly. Do a jelly test and, when
 firm enough, ladle into hot, scalded 1/2-pint jars. Leave a 1/4-inch headspace
 and seal. Process for 5 minutes in a boiling water bath.
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PERSIMMON  JAM

  Ingredients :
  4 lb. very ripe persimmons
  4 c. sugar

  Preparation :
    1.  Cut persimmon in half and scoop out pulp.  Press fruit through
  a strainer.  2.  Measure 4 cups pulp into 4 1/2 quarts pot.  Add
  sugar and stir well.  3.  Cook over low heat, stirring constantly,
  about 30 minutes.  Remember not to boil or jam will be bitter.  4.
  Ladle into clean hot jars, leaving 1/2 inch headspace.  5.  Process
  in boiling water bath for 10 minutes.  Yield: 3-5 pints. 
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PERSIMMON  JAM

  Ingredients :
  3 c. persimmon pulp
  3 c. sugar
  1 tbsp. fresh lemon juice
  1/2 tsp. grated lemon zest (lemon
     peel)

  Preparation :
    Make pulp - 3 or 4 persimmons.  Combine pulp and sugar in heavy
  non-corrosive saucepan.  Cook over low heat; stir constantly until
  thick and opaque, about 15 minutes.  DO NOT BOIL.  Remove form heat.
   Stir in lemon juice and zest.  Pour into sterilized jars and seal.
  May be used as a jam or fold into whipped cream and use as a filling
  for cake or topping for gingerbread.  LEDC
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PERSIMMON  MARMALADE

  Ingredients :
  2 qts. ripe persimmons
  1 c. sugar
  1 c. orange juice
  Grated rind of 1 orange

  Preparation :
     Cut up persimmons; discard seeds and cores.  Mash fruit and cook
  with sugar, orange juice and orange rind until mixture is thick.
  Yield: about 6 half-pints.