I found a wild persimmon tree in my yard, I would love to have a simple recipe for jam or jelly. Also, I will need to know if I need to water bath for canning, and how long to water bath if needed?
8 ripe persimmons
1/4 cup lemon juice
1-3/4 oz. powdered pectin
6 cups sugar
Directions:
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; mix well. Heat to boiling, stirring constantly. Boil without stirring 4 minutes. Remove from heat and alternately stir. Skim 5 minutes to cool. Spoon into hot sterilized jars and seal.
3 cups Persimmon pulp
3/4 cup Apple cider
1 1/4 cups Firmly packed brown sugar
1 tsp. Cinnamon
1/4 tsp. Ground cloves
1/4 tsp. Grated nutmeg
Preheat oven to 275 degrees. Combine all the ingredients in a heavy, 2 quart baking dish and mix well. Cover the dish loosely with the lid or aluminum foil. Bake, stirring occasionally, until the mixture is darkened and thick, about 40 minutes to an hour. Store tightly covered in the refrigerator and serve with hot biscuits.