Home › Preserving › Persimmon Preserves

Persimmon Preserves

Take cultivated persimmons which are ripe, yet firm. Allow an equal weight of sugar. The fruit must lie in water for twelve 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 ten minutes. Spread on dishes in the sun. To the syrup put the juice and peel of two lemons for four quarts. Boil until thick.

Return the fruit for twenty minutes. Store in cans.