Hey everyone! I've been trying to find a way to preserve wild persimmons for the past two years. I'm currently trying the packing in candy method. Instead of slicing them in half, I just scored them on both sides to allow the sugar to penetrate. Thus far, I've gotten some pretty darn yummy syrup out of them, but the fruits haven't reached what I would call a date like texture. Should I just keep letting them sit in the syrup? I wondered about taking them out and packing them again in fresh sugar. I've attached a picture. Any ideas?
https://www.pinterest.com/pin/328762841555252916/ This is a picture from my pinterest. Couldn't figure out how to directly upload it to the forum. Thanks in advance for your advice!
