(Strawberry Mustard)-----------------------------------------

1/2 cup dry mustard (Coleman s)

2 T water
2 cups pureed strawberries
1 cup vinegar (white wine or cider)
1/2 cup minced onion
1/2 cup sugar
1/4 cup flour
1/2 tsp. tumeric
2 T minced pineapple sage (optional)
1. Sift mustard, combine with water, let sit.
2. Combine remaining ingredients and bring to a boil.
3. Lower heat and cook for two minutes.
4. Whisk (do not stir) 1/4 cup hot mixture into mustard until smooth.
5. Repeat, using 1/4 cup hot mixture each time until all is blended.
6. Cool and refrigerate. Will keep for several weeks
7. Serve with boiled shrimp, grilled sausages, baked ham, etc.

(Jalapeno And Cilantro Soup)------------------------------------------

2 tbsp corn oil
3 jalapenos, diced
1/2 Spanish onion, diced
1 avocado, peeled and diced
16-ounce can tomatoes in juice, diced
8 cups heavy cream
Salt, to taste
Black pepper, to taste
White pepper, to taste
1/2 tsp finely diced garlic
1/2 bunch chopped cilantro
1. Heat oil and saute jalapenos and onion
. Add avocado and tomatoes and their juice and bring to a boil.
2. Add all remaining ingredients and reduce, over a
happy simmer, by 25 percent. You ll end up with about 8 to
8-1/2 cups.
3. Adjust seasonings and stir in cilantro. Serve immediately.
4. If you prepare this soup in advance, reheat in the top
of a double boiler and don t stir in the cilantro until ready to serve.

(Jalapeno Jelly)------------------------------------------------
(makes 1-1/2 cups)
6-8 fresh jalapeno peppers, seeded and chopped
2 cups white vinegar
½ cup sugar
1. Place all ingredients in a nonreactive saucepan
and bring to a boil. Reduce to low heat and simmer for
about an hour, until mixture is thick.
2. Cool slightly and puree in a blender or food processor.
Pour into a jar and allow to cool completely. Cover and
refrigerate overnight before serving.
 Will keep for several weeks in the refrigera

(Freezer Persimmon Jam)-------------------------------------------

(yields 4 cups)
1 1/2 pounds soft Fuyu-type persimmons; 3 cups sugar
or
1 1/2 pounds soft-ripe 1 pouch (3 oz.) Hachiya-type persimmons
liquid pectin
1/4 cup lemon juice
1. Cut or pull off stems from persimmons; discard stems.
If Fuyu-type persimmons are firm enough, peel with a knife.
For soft fruit, cut in half and scoop out pulp. Discard any seeds
and skin.
2. If using Fuyu-type persimmons, mash pulp, or coarsely
chop using a knife or food processor (do not purée);
you should have 1 1/2 cups fruit. If using Hachiya-type
persimmons, cut pulp into about 1/2-inch chunks; you should
have 2 cups fruit.
3. In a bowl, mix fruit and sugar
let stand for 10 minutes, stirring occasionally. Meanwhile,
mix pectin and lemon juice; add to fruit and stir gently for 3
minutes (mixing vigorously traps air bubbles, making the jam cloudy).
Fill 1/2-pint jars or freezer containers to 1/2 inch of rim
. Cover, and let stand 12 to 16 hours at room temperature.
You can store unopened jam in

(Persimmon Chutney)------------------------------------
2 pounds crisp-ripe to soft-ripe Fuyu-type
persimmons;
or
2 pounds soft-ripe Hachiya-type persimmons
2 tablespoons minced fresh ginger or 1 1/2 teaspoons ground ginger
1 tablespoon mustard seed
31/2 cups water
3/4 teaspoon chili powder
1/2 pound (2 cups) dried apricots
1 1/2 cups white wine vinegar
1 1/2 cups raisins
1 1/4 cups firmly packed brown sugar
1. To prepare Fuyu-type persimmons, cut off stems and
peel with a sharp knife or vegetable peeler. chop fruit,
discarding any seeds; you need 4 1/2 cups fruit. To prepare
Hachiya-type persimmons, pull off stems, then cut fruit in half
and scoop pulp from skin with a spoon; you need 2 2/3 cups fruit.
Set fruit aside.
2. If using Fuyu-type persimmons, in a 5- to 6-quart pan
combine fruit with water, apricots, raisins, ginger, mustard
seed, and chili powder. Bring to a boil, reduce heat to a simmer,
then cover and cook 10 minutes. Add vinegar and sugar. Simmer,
uncovered, stirring occasionally then more frequently as
mixture thickness, until most of the liquid evaporates and
chutney is reduced to 7 cups, about 45 minutes; remove from
heat.
3. If using Hachiya-type persimmons, in a 5- to 6-
quart pan bring water, apricots, raisins, ginger, mustard, and
chili to boiling, reduce heat to simmer, cover, and cook 10- minutes
Add vinegar and sugar. Simmer, uncovered, stirring occasionally
until reduced to 41/2 cups, about 55 minutes. Stir in Hachiya-type
fruit and remove at once from heat.
4. Serve chutney warm, or store in covered jars in the refrigerator up to 1 mont
h; or freeze in easy-to-use units.
covered jars in the ref.

(Pickled Grapes)------------------------------------
(Makes one 4-cup jar)
2 pounds grapes
1 cup white wine vinegar
2/3 cup white granulated sugar
1 tsp mustard seeds
1 cinnamon stick
1 tsp black peppercorns
1 bay leaf
1. Cut the grapes from the main stem, leaving a small
twig on each grape. Wash the grapes well in salted water.
Drain them in a colander, then pack them into a sterilized jar.
2. In a saucepan over medium heat, boil the vinegar and
sugar until the sugar dissolves. Add the mustard seeds,
cinnamon stick, black peppercorns, and bay leaf and return
the mixture to a boil. Boil for 2 minutes, then pour the hot
vinegar over the grapes.
3. Cover and seal the jar. Store the grapes in a cool, dark place
. Leave for 4 weeks before using.
(Preserved Figs)----------------------------------
2 pounds figs, unpeeled
3 cups granulated sugar
1 cup water
8 thin lemon slices
1. Rinse figs well in cool water and then soak for 15 to 20 minutes.
2. Make a syrup by boiling the sugar and water together
. When syrup is clear and slightly thick, about 10 or 15 minutes,
add figs and sliced lemon.
3. Bring back to a boil and boil for 1 minute. Lower heat and
simmer for 30 minutes.
4. Seal in hot, sterilized jars and process in boiling water bath for
10 minutes.

(Fig Jam)--------------------------------------------------------------
2 quarts chopped fresh figs, about 5 pounds
3/4 cup water
6 cups sugar
1/4 cup lemon juice
1. To prepare chopped figs, pour boiling water over figs,
let stand 10 minutes, then drain, stem and chop.
2. Add 3/4 cup water and sugar to figs. Slowly bring to boiling,
stirring occasionally until sugar dissolves.
3. Cook rapidly until thick, stirring frequently to prevent sticking.
Add lemon juice and cook 1 minute longer.
4. Pour, boiling hot, into hot, sterilized jars, adjust caps,
process 10-15 minutes in boiling water bath.

(Fig Chutney With Dates)---------------------------------------------------

5 cups red wine vinegar
1 pound light brown sugar
2 teaspoons kosher salt
2 pounds figs, stemmed and quartered
1 pound yellow onions, chopped
6 fresh hot red chiles, sliced diagonally
1/2 pound dates, pitted and chopped
1/4 cup shredded ginger
2 tablespoons sweet paprika
1 tablespoon mustard seed
1/2 tablespoon fresh ground black pepper
1. Place the vinegar, sugar, and salt into a nonreactive saucepan.
Bring to a boil and then simmer 5 minutes.
2. Add the figs, onions, chiles and spices, bring to a boil again and
simmer gently for an hour or until most of the liquid has evaporated.
3. Remove from the heat and ladle into hot, sterilized jars and seal.
Process in boiling water bath for 10 minutes. Chutney will be ready
in about a month.
(Fig Chutney With Ginger)----------------------------------------------
(makes two cups)
1 large onion, coarsely chopped
8 tablespoons coarsely chopped gingerroot
4 serrano, jalapeno, or other hot chilis, seeded and coarsely chopped
4 teaspoons grated lemon zest
1 cup golden raisins
1-1/3 cup white wine vinegar
1-1/3 cup firmly packed dark brown sugar
4 tsp. ground cardamom
1 tsp. ground cayenne pepper
8 large fresh figs, peeled and cut in 1/4-inch dice
1. Combine the onion, ginger, and chilis in food processor and
chop until the mixture is the consistency of rice.
2. Spoon into a deep skillet and add lemon zest, raisins, vinegar,
brown sugar, and spices. Cook over low heat for 1 to 2 minutes.
3. Add figs and bring to slow boil, stirring often until juices thicken.
Refrigerate before serving.