Fuyu Persimmon Preserves Recipes

FUYU PERSIMMON PRESERVES

Steps:

• Wash, peel, and chop the persimmons; add to a medium-sized pot. Cover with five cups of water and bring to a boil. Simmer for 20 minutes over low heat, until tender.
• Drain all the liquid, then add the cinnamon, cardamom, and lemon zest.
• Sprinkle with two cups of sugar, then heat over low to medium heat until the sugar begins to dissolve.
• Stir frequently to prevent burning. Once the mixture comes to a boil, lower the heat and cook for an additional 30 minutes, stirring occasionally. Add the lemon juice halfway through the cooking process.
• Mash with a potato masher to get the consistency that you prefer.
• Remove from heat when the syrup is thickened.
• Ladle the preserves into two eight oz. sterilized mason jars. Run a knife along the edges of the filled jars to bring any bubbles that might have formed up to the surface. Tighten the lids on the jars and process in hot water for ten additional minutes.

FUYU PERSIMMON JAM

Steps:

• Peel and dice persimmons. Add persimmons to a saucepan and add 1 cup of sugar and cook down on medium low until the persimmons are soft enough to mash.
• Mash the fruit and it will become thick in the pan. Add the honey and bottled lemon juice and heat till honey is incorporated. Jam should be thick. Remove from heat.
• Using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace.
• Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
• Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
• Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
• Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
• When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
• Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
• Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
• Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!

EASY PERSIMMON JAM

Steps:

• Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
• Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

PERSIMMON JAM

Steps:

• Wash, peel and seed the persimmons.
• Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well.
• Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
• Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin.
• Skim thoroughly with a metal spoon.
• Ladle into 8 half-pint hot sterilized jars and seal.

FUYU PERSIMMON RELISH

Steps:

• In heavy medium skillet over moderate heat, heat oil until hot but not smoking. Add onion and sauté until soft, about 5 minutes. Add mustard seed and sherry, then bring to boil and reduce until no liquid remains, 1 to 2 minutes. Add sherry vinegar, persimmons, and 1 cup water, then bring to boil and reduce by 3/4, about 8 minutes. Add currants and continue cooking until almost no liquid remains and currants are plumped, about 3 minutes. Remove from heat and stir in salt and pepper. Transfer 1/2 relish to food processor and pulse until smooth, about 30 seconds. Return processed relish to skillet and stir to combine. Transfer to airtight container and refrigerate at least 24 hours and up to 3 days.