HONEY-SPICED FUYU PERSIMMONS
Honey-Spiced Fuyu Persimmons
Provided by Canning Homemade
Categories Dessert
Yield 30
Number Of Ingredients 8
Steps:
- Wash peel and pit persimmons. Cut into slices. Prepare 6 wide mouth pint jars for sterilizing by boiling them for 10 minutes in a water bath canner.
- Combine sugar, water and honey. Cook until sugar dissolves.
- Using your funnel fill the bottom of a hot jar, add 2 whole allspice, 1 whole clove, and part of a cinnamon stick. Remove funnel and add persimmons to hot jar and add 2 teaspoons of lemon juice.
- Add the hot sugar liquid filling the jars to 1/2" headspace. Remove the air bubbles with the rubber or plastic spatula and refill to the proper headspace if necessary.
- Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 20 minutes at a full rolling boil.
- (Adjust for altitude) Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.
10 BEST WAYS TO USE PERSIMMON
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- Select your favorite recipe.
- Organize all the required ingredients.
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Nutrition Facts :
SPICED PERSIMMON BUTTER
Cooked in a slow cooker, this is an easy and excellent way to use the fruit of a Fuyu persimmon tree. Spicy and full of natural sweetness, the jars make wonderful gifts or keep well in the refrigerator for one's own use. This spread is used just like jelly or apple butter and it is especially delicious on a hearty whole grain toasted bread.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 10h40m
Yield 64
Number Of Ingredients 6
Steps:
- Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
- In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.
Nutrition Facts : Calories 14 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 1 g
SPICED PERSIMMON CHUTNEY
Categories Condiment/Spread Sauce Onion Thanksgiving Vegetarian Low Sodium Vinegar Lemon Raisin Apple Fall Persimmon Jalapeño Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients except persimmons in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead. Cover and refrigerate.
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