I’ll admit it — I hadn’t tried a persimmon until this year. When a few showed up in my weekly produce box, I wasn’t entirely sure what to do with them. Were they meant to be eaten raw or cooked? Did I ...

Makes 6 jars of jam. Prepare fruit by cutting into small pieces. Measure fruit and water and pour into large kettle or pot. Stir in pectin and lemon juice. Bring to a full rolling boil and boil for 30 ...

Chef Marlene Katich brings together autumn produce in a jam that's as comforting as it is delicious. Put it on a scone or in a tart, make yourself a cup of tea and enjoy. Wash all fruit. Persimmon: do ...

Persimmons are an underrated fruit simply because most cooks do not know what to do with them. Along the Gulf Coast, American persimmon trees grow well from October to February. These trees are not ...

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Flourishing throughout the Deep South and up the Atlantic coast to Connecticut and as far west as Texas and Kansas, the common persimmon, Diospyros virginiana, is favored for its growth habit, bark, ...

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Makes 6 jars of jam. Ingredients: 3 cups prepared fruit (pitted and stem removed), about 5-6 average-size Japanese persimmons or about 2 dozen of the much smaller common persimmons 1 cup water 1 ...