Honey-Spiced Fuyu Persimmons
Honey-Spiced Fuyu Persimmons
Ingredients
- 8 lbs Fuyu Persimmons or peaches
- 1 cup sugar
- 4 cups water
- 2 cups honey
- 1-1/2 tsp whole allspice
- 3/4 tsp whole cloves
- 3 sticks cinnamon
- Lemon juice
Instructions
- Wash peel and pit persimmons. Cut into slices. Combine sugar, water and honey. Cook until sugar dissolves.
- To the bottom of a hot jar, add 2 whole allspice, 1 whole clove, and part of a cinnamon stick.
- Add persimmons to hot jar and add 2 teaspoons of lemon juice. Pour syrup over persimmons leaving 1/2 inch headspace.
- Remove air bubbles with a nonmetallic spatula. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool.
- Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- The Dilly Bean recipe gave everyone the opportunity to add their own flavors such as chiles, peppercorns, and dill weed. It was interesting trying to process them in the water bath. We ended up putting numbers or initials on the lids so we could tell the difference.