One of my favorite fall treats are persimmons! They grow wild all over the Ozarks, and are easy to pick! The biggest trick is beating the deer to the persimmons! The persimmons really don't get ripe til after a good, hard freeze. We had that this last week, so it won't be long til it is time to find and pick some. Until that point, a persimmon can put a pucker on your lips like no sour candy can! Oooo.
Try your hand at this wonderful jam recipe. It is a winter treat!
Persimmon Jam
2 Quarts ripe fresh persimmon pulp
1 Cup sugar
1 Cup orange juice and the grated rind of 1 orange
Directions:
Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat,stirring often until thickened, usually about 20 minutes.Pour into sterilized half-pint jars and seal at once. This recipe makes 6 half-pint jars.
Good eatin!
Ray Province
Hillbilly cookin'
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