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Ginger Persimmon Preserves

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Ginger Persimmon Preserves (click here for recipe with metric measurements)  

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:

6 1/2 Cups sugar
1/2 C
up water
1/3 C
up peeled and thinly sliced fresh ginger
3 3/4 C
up persimmon pulp
1/3 C
up lemon juice
1 package (3 oz.) liquid pectin

In a broad kettle, combine 1 cup of the sugar, the water and ginger.  Bring to boil; Reduce heat and gently simmer, stirring occasionally, until syrupy, about 10 minutes.

Stir persimmon pulp into ginger-sugar syrup with lemon juice and remaining 5 1/2 cups sugar. 

Bring to full rolling boil, stirring.  Boil hard 1 minute. 

Remove from heat; immediately stir in pectin.

Ladle into hot, sterilized canning jars and seal. 

Set jars on rack in large canning kettle; cover with water. 

Bring to boil; boil 10 minutes to process. 

Remove jars; tighten lids.  Cool. 

Store in a cool, dark place.  Makes about 8 half-pint jars.


Ginger Persimmon Preserves (metric measurements)

This persimmon recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:


1.3 kg Cups sugar
120 ml
water
80 ml
peeled and thinly sliced fresh ginger
900 ml
persimmon pulp
80 ml
lemon juice
1 package (90 ml) liquid pectin

In a broad kettle, combine 200 g of the sugar, the water and ginger.  Bring to boil; Reduce heat and gently simmer, stirring occasionally, until syrupy, about 10 minutes.

Stir persimmon pulp into ginger-sugar syrup with lemon juice and remaining 1.1 kg sugar. 

Bring to full rolling boil, stirring.  Boil hard 1 minute. 

Remove from heat; immediately stir in pectin.

Ladle into hot, sterilized canning jars and seal. 

Set jars on rack in large canning kettle; cover with water. 

Bring to boil; boil 10 minutes to process. 

Remove jars; tighten lids.  Cool. 

Store in a cool, dark place.  Makes about eight 240 ml jars.




persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA) for their permission (granted October 2007) to run this recipe here.  It was originally printed in their 1995 "Indiana Nutgrower's Cookbook" which went through three printings.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.