Freezer Jam

4 cups Persimmon puree

3 cups sugar

2 tbsp lemon juice

1/4 tsp lemon peel

mix all ingredients together and boil at low temperature for approximently 20 minutes or until thickened. Pour into

sterilized jars and seal. Store in refridgerator or freezer. Makes 6 jars

Persimmon Marmalade

Wash and cut up Persimmons, discarding seeds and core. You need:

8 cups ripe Persimmon pulp

Mash the pulp and combine in a large saucepan with:

1 cups sugar

1 cups orange juice

Grated peel of 1 orange

- Cook over low heat, stirring frequently, until thick.

- Spoon into hot, clean, half-pint jars and seal.

(Makes 6 half-pint jars)

Persimmon Jam

Yield: 8 servings

8 Ripe Persimmons (medium to large)

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.

Makes about 8 half-pints

Freezer Persimmon Jam

4 Cup Servings

• 1 1/2 pounds soft Fuyu-type persimmons
• 3 cups sugar or 1 1/2 pounds soft-ripe 1 pouch (3 oz.) Hachiya-type persimmons
• liquid pectin
• 1/4 cup lemon juice
  

1. Cut or pull off stems from persimmons; discard stems. If Fuyu-type persimmons are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp.
   
   Discard any seeds and skin.
   
• If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not purée); you should have 1 1/2 cups fruit.


• If using Hachiya-type persimmons, cut pulp into about 1/2-inch chunks; you should have 2 cups fruit.


2. In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.


3. Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).


4. Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.


5. Cover, and let stand 12 to 16 hours at room temperature.


6. You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened.


7. Freeze to store longer; cover and chill thawed jam.

Persimmon Chutney

• 2 pounds crisp-ripe to soft-ripe Fuyu-type persimmons; or 2 pounds soft-ripe Hachiya-type persimmons
• 2 tablespoons minced fresh ginger or 1 1/2 teaspoons ground ginger
• 1 tablespoon mustard seed
• 3 1/2 cups water
• 3/4 teaspoon chili powder
• 1/2 pound (2 cups) dried apricots
• 1 1/2 cups white wine vinegar
• 1 1/2 cups raisins
• 1 1/4 cups firmly packed brown sugar

1. To prepare Fuyu-type persimmons, cut off stems and peel with a sharp knife or vegetable peeler. chop fruit, discarding any seeds; you need 4 1/2 cups fruit. To prepare Hachiya-type persimmons, pull off stems, then cut fruit in half and scoop pulp from skin with a spoon; you need 2 2/3 cups fruit. Set fruit aside.


2. If using Fuyu-type persimmons, in a 5- to 6-quart pan combine fruit with water, apricots, raisins, ginger, mustard seed, and chili powder. Bring to a boil, reduce heat to a simmer, then cover and cook 10 minutes.
   
   Add vinegar and sugar. Simmer, uncovered, stirring occasionally then more frequently as mixture thickness, until most of the liquid evaporates and chutney is reduced to 7 cups, about 45 minutes; remove from heat.


3. If using Hachiya-type persimmons, in a 5- to 6- quart pan bring water, apricots, raisins, ginger, mustard, and chili to boiling, reduce heat to simmer, cover, and cook 10- minutes.
   
   Add vinegar and sugar. Simmer, uncovered, stirring occasionally until reduced to 41/2 cups, about 55 minutes. Stir in Hachiya-type fruit and remove at once from heat.


4. Serve chutney warm, or store in covered jars in the refrigerator up to 1 month; or freeze in easy-to-use units.

Persimmon Butter

5 Pints

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

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

Persimmon Apricot Marmalade

• 1 pound rehydrated dried apricots


• 2 to 3 very ripe persimmons


• 1 cup sugar


• 1 1/2 tablespoons lemon juice


• 1/4 teaspoon ground clove

1. Sift flour, sugar and salt into a bowl. Add the eggs and just enough milk to make a soft paste with the flour. Mix until smooth and lump free. Gradually mix in the rest of the milk and the oil. The batter should be the consistency of heavy cream. If too thick,
   thin with a bit of water. If it has lumps, pour the batter through a fine strainer. Let the batter rest for 2 hours before making crepes.
   
   Rub an 8-inch crepe pan, or non stick skillet, lightly with oil. Heat over moderate heat until very hot. Remove the pan from the heat and pour in 3 to 4 tablespoons of the batter. Very quickly tilt the pan to cover the bottom of the pan with a thin layer of batter. Immediately dump out any excess batter since the crepe must be very thin. Return the skillet to the heat for 60 to 90 seconds until the bottom of the crepe is lightly brown. Flip the crepe over and lightly brown the other side.


2. Slide the finished crepe onto a plate. Continue making crepes until the batter is finished and stack them on the plate. Cover the finished crepes with plastic wrap and refrigerate until ready to use.


3. For the filling, pour ricotta cheese into cheesecloth and tie the cloth in a knot. But a weight (or filled can) on top of the cheese and place over a colander to drain overnight.


4. Mix the cheese, egg yolks, butter, salt, sugar and cinnamon. Place 2 tablespoons in the center of each crepe and roll. Crepes may be filled in advance and kept in the refrigerator until ready to serve. Just before serving, bake in a 250 degree F oven for 15
   minutes. Serve crepes warm, sprinkled with a bit of cinnamon and powdered sugar to garnish the plate. Top with persimmon and apricot marmalade.


5. To make the marmalade, cut apricots in half and reserve. Cut out the leafy base from the persimmon then quarter the fruit lengthwise. Skin each quarter with a knife. Cut the skinned persimmons into small pieces. Combine the fruit into a non aluminum saucepan with the sugar, lemon juice, cloves and apricots. Simmer slowly for 20 to 30 minutes, stirring constantly, not letting the marmalade come to a boil. Reduce this mixture to a jam like consistency and chill.

Freezer Persimmon Jam

• 4 Cup Servings
• 1 1/2 pounds soft Fuyu-type persimmons
• 3 cups sugar or 1 1/2 pounds soft-ripe 1 pouch (3 oz.) Hachiya-type persimmons
• liquid pectin
• 1/4 cup lemon juice

Cut or pull off stems from persimmons; discard stems. If Fuyu-type persimmons are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin.
If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not purée); you should have 1 1/2 cups fruit.
If using Hachiya-type persimmons, cut pulp into about 1/2-inch chunks; you should have 2 cups fruit.
In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.
Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).
Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.
Cover, and let stand 12 to 16 hours at room temperature.
You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened.
Freeze to store longer; cover and chill thawed jam.