Just a couple of semi-empty-nesters building a homestead from scratch on our 10 acres.
We have been married 27 years and raised 2 children here in the hills and hollers of the Missouri Ozarks.
I decided to start channel to document the building of our dream. We will be building our own home, perfecting our gardening game, planting an orchard, cultivating berries. and adding animals. Chickens and pigs are coming THIS spring!
There is such an awesome community of friends and family who I believe feel the same pull I have been feeling for awhile now, a pull to slow down the way we live, to have more control over our food systems, to support handmade and homegrown products, and to be just a little more connected to each other and the earth.
I want to thank you all for going on this journey with us! 😊💛✌
If the spirit so moves you, please hit subscribe and don't forget the bell notification to follow us along on our journey! :)
I can't believe you have to taste every one. Wow. I appreciate the video because we just moved to Missouri and have a wild persimmon tree and know nothing about it! Mine are not falling on the ground very fast, but when did you harvest?
I used this recipe a few years ago, without sure jell, and after that water bath process it had turned into an apple butter consistency. Not sure what I did wrong, but hopefully this year it will turn out better.
if you had a proper dyno you wouldnt have to run two "primary" belts, or change the ratio depending on how slow or how fast the engine is accelerating. I think the dyno should adapt to the engine not the other way around. also just running straight into the gearbox and using a small rear smrocket if you need longer gearing
I can't thank you enough for showing using American persimmon instead of that nasty Japanese one. Very good information. Btw I've been collecting from the same tree for about 40 years and never had the inclination to do jam until your video. Thanks again 💯👍
Thank u, looks tasty. Ive got a crock pot full of pears on medium 12 hours now . Smells of cooking pears are amazing. I appreciate your recipe. Great day from South Iowa 10/11/23
Thanks for your video. It would be helpful to see inside your pot during the cooking stages. And I’d love to see the consistency of your finished product.
For those asking about the recipe, I'm writing out her approximate recipe and this is what I've got: about 2 quarts wild persimmons (based on what it looked like in her pot), 1 cup of water, 2.5 cups of sugar, 1/2 cup lemon juice to raise the acidity, 2 tsp cinnamon, 1/2 tsp ground cloves, 1/2 box low sugar pectin. Sometimes you just have to use judgement and take notes, yall...
We planted our seeds directly into the ground on our property. It was January and many came up in the spring. Those we planted in a 5 gallon bucket we will transplant.
All that nutrition down the drain with boiling it that long way to not do that let sugar water reduce with pare skins to create pectin then add pares peices to pot for 5 mins on low heat.
I use a colander and my gloved hand, pressing the persimmons against the side of the colander which is setting inside a bowl. The pulp goes into the bowl and the rest of it goes to the pigs.
My grandmother used to throw her persimmons in the freezer before using. She said it "ripened and sweetened" them the same as a frost does on the tree!
I've had 3 persimmon trees on my property forever and never did anything to them...now that I've watched your video...watch out world, or er ah neighbors! Thanks...Frank, old dude from NC.
The first thing I got away from was exact amounts, close, but I don't sweat it. The little hand held high speed blender is my friend. Biggest advantage to the crock pot method is that your stove isn't full so you've got plenty of room for canning. Once you learn when it's done cooking the rest is history. Good video here. We just did 12 half pints, 4 pints pear butter and 18 quarts of pears. Peeling was the only time consuming job. For some pears, there isn't a peeling short cut. Thanks for the tutorial.
I have around 15 Persimmon trees and I use a stainless steel hand crank processor to separate the pulp from the seeds. Mine are Indiana Persimmons with 4 seeds in each of them.
Thank you for sharing! 2 questions..I usually pulp all my persimmons as soon as they are ripe and freeze them, so could I just skip the cooking and use thawed pulp? And do you have a site with the written recipe? It's so hard to find recipes for Wild persimmons that aren't for breads, or pudding. I never thought about switching it out for banana! It's also an awesome substitute/alternative for pumpkin!
You are very welcome! Thanks so much for taking the time to stop by and comment. I would treat fuyu or other cultivated persimmons the same as wild. Good luck!😊
Thank you for the recipe! I am going to make pear jelly this weekend. A few days ago, I made pear syrup for the first time. Learned how from kneady homesteader. It turned out really good. I also want to learn how to make pear sauce.
Thanks so much for taking the time to stop by and comment. I hope your jelly adventures went well. I have never made fruit syrups or sauces, but I think they would be something interesting to try!
Thanks so much for taking the time to stop by and comment! Besides jelly, I make a carmelized pear butter, slices and halves in syrup, and cinnamon slices and halves. These are what I know will get eaten by my family, but I am also always looking for new recipes to try, especially in years that pears are super plentiful. 😊
