A medium size tree native to the eastern United States. Leaves are oval, about 2 to 6 inches long, pointed and rounded at the base with the upper surface being dark green and shiny and the underneath lighter and possibly smooth or fuzzy. Flowers are white and appear in the axil of the leaf. Male and female flowers appear on different trees and measure 3/8 to 3/4 inch long. Fruits range in size from 1 to 3 inches in diameter and are a yellow-red color when ripe. The fruit of a related species, (D. texana) is blue-black when fully ripe. Use only ripe fruit.
Persimmon Jelly
3 lbs fully ripe persimmons
1/4 cup cold water
1 cup sugar per cup of juice
6 oz liquid pectin
Stem and wash persimmons, then cut in half and remove seeds. Crush the pulp or strain through a food mill. Add 1/4 cup of cold water and mix thoroughly. Pass through a jelly bag and recover the juice. Place juice in a saucepan and add sugar. Mix thoroughly and bring to a boil. Add pectin and boil for 1 full minute. Skim off foam, pour into hot, sterile jelly jars and seal.
Persimmon Jam
3 lbs ripe persimmons
1/4 cup cold water
1 cup of sugar per cup of pulp
6 oz liquid pectin
Clean persimmons, then cut them in half and remove seeds. Crush fruit or strain through a food mill. Add water, then recover the strained juicy pulp and place into a saucepan. Add sugar and bring mixture to a boil. Add pectin and hold at a boil for 1 full minute. Remove from heat, skim off foam, and pour into hot, sterile jelly jars and seal.
