Quality: Select orange-colored, soft-ripe persimmons.
1. Sort, wash, peel and cut into sections.
2. Press fruit through a sieve to make a puree. For a better product, add 1/8 teaspoon crystalline ascorbic acid or 1-1/2 teaspoons crystalline citric acid to each quart of puree.
3. Purée made from native varieties needs no sugar. Puree made from cultivated varieties may be packed with or without sugar. Follow directions below for style of pack desired.