Persimmon Preserves
Select firm, ripe persimmons, and take the equivalent of their weight in sugar. Let the persimmons lie in cold water for twelve hours. Put them on the fire in enough water to cover them and stew gently until tender. Remove, drain and spread them out to become cool and firm. Make a syrup by adding a cupful of cold water to every pound of sugar and boiling until clear, skimming constantly. When clear, put in the persimmons and cook ten minutes. Take them out, spread again upon dishes and set these in the sun. Add the juice and peel of a couple of lemons to the syrup, boil it thick, return the persimmons to it, cook twenty minutes more, pour into glass jars. Seal when cold.