My brother Pace brought me a large bag of Fuyu Persimmon. What a treat and I have never made persimmon jam before so this makes it a great day!
I did search the Internet for persimmon recipe and I was a little disappointed. But I did find a recipe for a Persimmon Butter which I liked and took a bit of that one to make this incredible persimmon butter.
I also referred back to my grama's apple butter recipe and tweaked a bit.
Let us get started
30 Fuyu Persimmons
1/2 cup fresh lemon juice this is 2 lemons
1/4 cup molasses
1 cup brown sugar
1 cup white sugar
1 tablespoon of cinnamon
Clean and prepare you persimmons. I wash them cut off all the bruises and funny looking spots. Quarter them and put them into a large stock pot (stainless steel) and let them cook on low heat for about an hour to an hour and a half.
|Mush for the mill|
|Whipped and liquid|
Once I get as much of the juice out I take the pulp that is left and put it into my food processor and grind it into a fine pulp. Now I know it sounds silly to run it through the food mill then into the food processor. You can skip this food mill part and put it directly into a food processor but I am a real tickler when it comes to clean jam's and butter's. Weird but go with me on this one.
This is beautiful !