Persimmon-Lime Jam

adapted from

I wanted to duplicate the sweet & sour flavor that we love when squeezing lime juice over fresh Fuyu persimmons, so I changed the lemon juice to lime juice and added the zest from the limes to boost the flavor.

8 ripe Fuyu persimmons
1/4 c lime juice (2-3 limes)
2 Tbsp lime zest
1.75 oz pkg (6 Tbsp) powdered pectin
6 cups sugar
1/2 teaspoon butter

  1. Remove & discard stems from persimmons. If persimmons are firm, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin.
  2. Measure 4 cups pulp into deep saucepan.
  3. Add lime juice, zest, pectin and butter. Mix well.
  4. Heat to boiling, stirring constantly.
  5. Boil without stirring for 4 minutes.
  6. Remove from heat & skim off foam.
  7. Spoon into hot sterilized jars & seal.
  • The butter helps keep the jam from foaming. If you prefer to omit it, you will have more foam to skim off.
  • Do not discard the foam – use it just like any other jam. It’s not as pretty, but it still tastes good.

Red Chile & Red Wine Jelly

adapted from Peggy Trowbridge Filippone on

I substituted ground allspice for whole berries and New Mexico red chile powder for ancho chile.  I did not strain out the chile before making the wine into jelly because I wanted to keep all of the heat.

1/4 teaspoon ground allspice
1 tablespoon New Mexican red chile powder (rec. Gilly’s)
2 cups red wine
3 cups granulated white sugar
6 ounces liquid pectin (1 pkg)

  1. Pour red wine  into a container with a tight-fitting lid.
  2. Add allspice and chile powder.
  3. Seal container and shake to combine. Let steep for 4 hours on the counter out of the sun (or 1 week in fridge).
  4. Add sugar and stir.
  5. Bring slowly to a simmer and cook, stirring frequently, until all of the sugar has dissolved and wine is clear, about 5 minutes.
  6. Remove from heat and stir in pectin.
  7. Skim off the foam and pour into hot, sterilized jars leaving 1/2-inch head-space.
  8. Seal and cook in hot water bath for 15 minutes.Yield: about 4 half-pints
  • Do not discard the foam – use it just like any other jam. It’s not as pretty, but it still tastes good.
  • I have used several different red wines in making this jelly – Merlot, Cabernet & Zinfandel.  I know many cooks say that if you don’t like to drink it, don’t cook with it, but this jelly made wonderful use of wines that I thought were too dry to drink.

Crockpot Fig Butter

Adapted from Our Simple Life.  I omitted the wine (didn’t want to use my moscato), substituted brown sugar for the honey and doubled the cinnamon.

6 cups figs with stems removed
3/4  cup brown sugar
1/2  Tbsp lemon juice
2 tsp vanilla
2 tsp cinnamon

  1. Add everything to a crockpot and cook on high for 2 hours.  Using a spoon or potato masher, mash figs until all whole figs are broken down.
  2. Crack the lid to let the steam escape and turn crockpot down to low and continue to cook for 6 – 8 hours, until desired consistency.
  3. For a smoother consistency, mix with immersion blender.
  4. Fill hot jars with hot fig butter, seal and process in hot water bath for 10 minutes.
  • You should be able to heap the butter on a spoon with no liquid seeping out.
  • You can decrease the cinnamon if you prefer, but this amount does not give an overly strong cinnamon flavor.

Aunt Louise’s Zucchini Relish

from my husband’s great aunt, Louise Cooper Purinton

5 cups chopped unpeeled zucchini (2-3 large)
2 cups chopped onion (about 2 med)
1/2  red bell pepper *
1 1/2  Tbsp salt
1 1/8  cups vinegar
2 1/2  cups sugar
1 1/2  tsp pepper
1 1/2  tsp mustard seed
1 1/2  tsp turmeric
1 Tbsp celery seed
1/2  tsp nutmeg


  1. Grind vegetables to pickle relish consistency. Add salt. Put in large bowl & cover with water. Let stand overnight.
  2. Drain. Rinse with cold water. Drain well.
  3. Place in large pot. Add remaining ingredients. Cook for 15 minutes.
  4. Pack into jars & seal. Process for 5-10 minutes in boiling water bath.
  5. Makes about 4 pints.
  • Variations:
    • substitute carrot for bell pepper – it’s mostly there for the color
    • substitute cucumber or other veggies for zucchini (total 5 cups veggies)
    • substitute apple cider vinegar for white vinegar
    • substitute garam masala for turmeric (will be sweeter & a little spicier)
    • substitute saffron or annatto (achiote) for turmeric if you only want the color