nch square pan generously with butter; line bottom with parchment paper.
Combine apple cider, bourbon and sugar in saucepan.
Bring to a boil, stirring constantly.
Stir in pectin, stirring briskly.
Return to boil, boil 1 minute. Test for gel. Skim off foam.
Pour into jars, seal and process 10 minutes in waterbath or according to instructions with pectin.
In a large bowl combine persimmon puree, sugar, egg and butter
ed high heat.
FOR JELLY: Strain berries through cheesecloth, wire
whisk 3/4 cup sugar with pectin; set aside. In a bowl
Mom always told me to add a dash of salt to any recipe requiring a quantity of sugar.
Cook berries and apple peels in water to cover for 15 minutes. Cool and strain through two layers of cheesecloth or one of clean flannel, set in a strainer.
Measure 8 1/2 cups juice.
Prepare jelly according to directions for apple jelly that come with pectin.
Use any proportion of apple to salal berries.
More berries give darker color and tarter flavor.
ater.
Line a colander with cheesecloth and place it inside
Cream the butter and then beat in the sugar.
Add the eggs one at a time and beat well.
Peel and mush the persimmon, mix it with the baking soda, and then add to the creamed mixture.
Add the flour, spices and salt.
Blend in lemon rind, raisins and nuts.
Turn into a greased 13 by 9 pan and bake at 350 degrees for 20-30min.
Frost with your favorite icing.
Put half the green peppers and half the vinegar into blender container.
Cover and process until pepper is liquefied.
Pour into a large saucepan.
Repeat with remaining peppers and vinegar.
Add the red pepper, sugar and salt.
Bring to a boil and add pectin. Boil until it thickens when dropped from a spoon, about 20 minutes. Add a few drops of green food coloring if desired.
Pour into sterilized hot jars and seal (follow directions with pectin).
astry and cover the rest with a damp cloth to keep
Grind peppers and combine with pectin, sugar, vinegar and lemon juice.
Boil for 10 minutes, stirring constantly.
Strain into another pan and boil for one minute.
Add food coloring if you desire.
Remove from heat and put in jars; seal.
Delicious with cream cheese and crackers.
Blend peppers with vinegar
and Tabasco.
Mix this with pectin in large pan.
Bring
to
hard
boil
over
high
heat, stirring. Stir in sugar and
bring
to
rolling boil and boil hard 1 minute. Remove from heat, skim foam, add several drops of green food coloring.
Stir.
Drain cherries, reserving fruit and 1 1/2 cups of juice. Combine the juice with pectin; bring to a boil.
Add sugar; return to a rolling boil and boil for one minute, stirring constantly. Add bourbon and cherries.
Pour into hot jars and cover at once with hot paraffin.
Makes 4 to 5 cups.
Bring water with cobs to a boil and boil for 10 minutes.
Measure 3 cups and strain thru wet cheesecloth.
Pour into a large saucepan with pectin and bring to a rolling boil.
Add sugar.
Bring back to a boil and boil for 3 minute.
Skim Add food coloring if you want.
Tastes like apple honey.
Melt butter and mix with brown sugar, pulp, and egg together.
Add salt, vanilla extract and cinnamon, mix well.
Add flour, nuts and raisins and the sourcream, mix well.
Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
Add nonfat milk. Mix well.
Spoon drop onto greased cookie sheet and bake at 325\u00b0F oven for 20-25 minutes.
Combine persimmon pulp, sugar and eggs.
Sift flour with baking powder; add to persimmon mixture alternately with a combination of the cream, buttermilk and soda.
Coat baking pan well with melted butter; stir remaining butter into persimmon mixture.
Stir in cinnamon.
Stir well and pour into a 13 x 9 x 2-inch pan.
Bake at 325\u00b0 for 1 hour.
Combine red pepper jelly and 1 tbsp of the
Combine persimmon pulp, sugar and eggs.
Sift flour with baking powder.
Add to persimmon mixture alternately with a combination of milk and baking soda.
Use a pastry brush to coat baking pan well with melted butter.
Stir remaining butter into 13 x 9 x 3-inch baking pan.
Bake in preheated oven at 325\u00b0 for 1 hour.
Sift flour with salt, baking powder and spices.
Mix oil with dry ingredients, add eggs and persimmon pulp.
Mix in nuts, dates and raisins.
Grease 2 standard size loaf pans or three 1-pound coffee cans and 1 large Bundt pan, or 1 small Bundt pan and 1 loaf pan, or 6 small loaf pans.
Baking times will vary according to size of pan used but the standard loaf pan will take about 1 hour and 15 minutes.