HOW TO PULP PERSIMMONS RECIPES

PERSIMMON BREAD II RECIPE | ALLRECIPES

Persimmon Bread II Recipe | Allrecipes image

Excellent for Christmas gifts, as persimmons are only available for a brief time. Moist spice cake type bread. This is the top seller at our company bake sale at Christmas!

Provided by deleteduser

Categories Breakfast Bread

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 3 - 6x3 inch loaves

Number Of Ingredients 11

Ingredients

1 cup persimmon pulp
2 teaspoons baking soda
3 cups white sugar
1 cup vegetable oil
4 eggs
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 ½ teaspoons salt
⅔ cup water
3 cups all-purpose flour
1 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 291.6 calories, CarbohydrateContent 41.1 g, CholesterolContent 31 mg, FatContent 13.4 g, FiberContent 1 g, ProteinContent 3.5 g, SaturatedFatContent 1.8 g, SodiumContent 262.4 mg, SugarContent 25.2 g

PERSIMMON JAM ~ RECIPE FOR CANNING - PRACTICAL SELF RELIANCE

Persimmon Jam ~ Recipe for Canning - Practical Self Reliance image

Easy persimmon jam comes together quickly with just 3 ingredients. Can it in a water bath canner or store it in the refrigerator.

Provided by Ashley Adamant

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 3

Ingredients

4 lbs persimmons
1/4 to 1/2 cup lemon juice or lime juice
1 to 2 cups sugar, adjust to your tastes

Steps:

Slice persimmons into small chunks and remove stems and seeds.
Add persimmons and lemon juice to a small saucepan and cook on low for a few minutes until persimmons begin to release their juices. Use a potato masher to help speed the process along.
Once they've fallen apart, add sugar and cook over medium-low heat until the jam thickens. Test for consistency on a plate in the freezer.
When the consistency is right, pour into prepared canning jars leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes, and then turn off heat and leave the jars in the canner for an additional 5 minutes. Remove jars to the counter and allow them to cool.
Check seals, and store any unsealed jars in the refrigerator for immediate use.

Nutrition Facts : ServingSize 1 Servings

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