Fuyu Persimmon Preserves Food

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 BUNDT CAKE

Steps:

• Grease and flour a bundt cake pan.
• Preheat oven to 350.
• Blend baking soda with chopped fuyus. Set aside.
• In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
• Stir in fuyu mix.
• Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
• Stir flour mixture into fuyu mixture until just blended.
• Stir in walnuts and raisins.
• Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
• Cool in pan 15 minutes. Turn onto rack.
• When cool, dust with powdered sugar, if desired.

FUYU PERSIMMON PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
• Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
• Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.

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.