Rusticly gritty, salty-sweet cornbread from a box of Alber's corn meal; recipe from the box. Fresh spiced fuyu persimmon butter, canned from my friend Sarah's kitchen. Sometimes, the best way to relax after a long day, is something oh so simple.Recipe for the persimmon butter? Well, we just winged it. About 14 persimmons pureed in a blender, ginger, cinnamon, allspice, two packets of gelatin. Go through the usual canning process which I do not know well enough to faithfully relate it to you by memory.
Make sure you take a moment for yourself at somepoint today to sit back and have a bite to eat.
>^.^<
Update 12/16/06: I have the recipe for the persimmon butter recipe! Thank my friend Sarah for it!
Sarah's Persimmon Butter
Peel and core approximately 20 Giant Fuyu persimmons . Cut them into bite-sized pieces and blend them until smooth. Pour the blended persimmons into a large pot with a lid (the mixture is going to splatter, so try to get a pot large enough that you are only going to half fill it).
In another large pot, place 10 pint-sized canning jars and cover them with water. Turn this burner on high and cover the pot.
Cook the persimmons on medium, stirring constantly. Add the juice from and the following spices to taste: 1-2 Meyers lemonsnutmeg, cinnamon, ginger, and allspice.
Mix 1 packet pectin with 1/2-1 cup white sugar. Pour this mixture into the persimmon mixture slowly while stirring constantly.
If the mixture is creating a lot of foam, add 1 tbsp. margarine.
Cook the persimmons at barely a simmer for approximately 30 minutes to get a smooth butter, longer if you'd like it to gel more. Remember to keep stirring, or it will burn.
About 15 minutes before you finish, put the jar lids into a smaller pot of boiling water and boil them for at least 10 minutes. Remove them and dry them well. When you are pouring the persimmon butter into the jars, fill them to 1/2 inch below the rim and be sure to wipe the rim and threads of the jars so they are clean and dry before putting the lids on.
Once the jars have been filled and sealed, put them back into boiling water for approximately 30 minutes. Then take the jars out, tighten the lids, and let them cool. If the jar lids do not seal, refrigerate them and try to use within the next month. Sealed jars will keep for at least 6 months
I'm not crazy about persimmons (I think its the texture) but this sounds very tasty!
ReplyDeleteI love corn bread - muffins, "johnny cake" as my Grandma called it if you baked it in a cake pan! The photo posted made me so darned hungry for some, almost tempting me to go mix up a batch of muffins from a yes, dreadful thing, package mix just to satisfy the craving you've given me. But common sense prevailed - along with the time of nite and I will just have to go to bed, hungry and with dreams of cornbread or corn muffins dancing in my head!
ReplyDelete