Please note that persimmons do not have enough natural acidity to be safely canned, since low-acid foods can develop botulism during shelf storage. Accordingly this is a “fresh jam” that should be stored in the fridge and eaten within about a week. It can also be frozen.

5 pounds fuyu persimmons
1 cup water
1.5 cups sugar (or even less to taste—the fruit is very sweet on its own, and the sugar is just to add succulence and develop the natural flavor, in the same way that salt develops the flavor of savory foods.)
1 Tablespoon molasses
1 Tablespoon lemon juice
1/4 teaspoon vanilla extract
1.5″ cinnamon stick

1  Rinse persimmons, cut away stem and peel. Cut into 1/2″ cubes.
2  Place sliced fruit in a small kettle with 1 cup water and simmer 20-25 minutes until soft. Pass pulp through a food mill. You should have about 5 cups of puree.
3  Return puree to the kettle and add sugar, molasses, lemon juice, vanilla extract and cinnamon. Taste and adjust sugar and lemon juice if necessary. Bring to a boil and then lower heat to a simmer. While constantly stirring, reduce to the consistency of apple sauce. It’s ready when a teaspoon of puree holds its shape on a cold plate and the liquid no longer separates at the edges.
4  Refrigerate and eat within a week or else freeze in a snap-seal container.

YIELD: 5 pounds fruit yielded about 2 pints of butter

Purchase items in BOLD in-store at Surfas or online at Culinary District!

1 pounds ripe persimmons
1 pound Black Arkansas apples
1/4 cup apple vinegar
1/4 cup lime juice
1/4 cup water
1/4 cup raisins, or other dried fruit
1/8 cup dark brown sugar
1/8 organic light sugar
1 tablespoon mustard seeds
1/2 teaspoon powdered ginger
1/2 teaspoon seeded, diced chile pepper
1/4 teaspoon sea salt

Prepare half-pint canning jars according to manufacturer’s directions. Remove the skins of the persimmons and apples, dice flesh into 1/4 inch cubes. Combine the fruit and other ingredients in a mixing bowl, once well combined, place (in a heavy saucepan. Simmer the mixture over low heat for 30 to 45 minutes, stirring occasionally, until it is very thick. Add a little more water if the mixture starts to be sticky.

Spoon the chutney into the prepared jars, and screw on the lids. Refrigerate the jars, or process them in a water bath for 10 minutes. If you are processing the jars, leave about 1/4-inch headspace. The chutney is best if it is allowed to blend flavors for a couple days.

Processing: Processing is the final step in the canning process. This step seals your jars and ensures that the contents are sterile. Most fruits and some vegetables can be processed in a hot water bath (low-acid foods should be pressure-canned).

* The water should cover the lids of the jars by one inch, and should be Some say to keep at a full boil other sources say keep at a low simmer or just below the boiling point.

* Processing times vary based on acid levels and even your altitude.

* After processing, as the jars cool, the lids will become sunken in the center and you may hear a little “ping.”

* If you can press down on the center of the lid and make it move, the jar is not properly sealed: refrigerate and consume within two weeks. You can also check the lid and jar rim for imperfections, reseal, and process again within 24 hours.

Purchase items in BOLD in-store at Surfas or online at Culinary District!