Persimmon Jam
Serves:
Ingredients:
3
lb
Ripe persimmons
7
c
Sugar (3 1/2 lbs)
Juice of 2 lemons
1
6 oz. bottle liquid pectin
Method:
Wash, peel and seed the persimmons; then mash them.
Place persimmon pulp in a preserving kettle, add the sugar and lemon juice and mix well.
Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
Boil hard for 1 minute, then remove the kettle from the heat and stir in the liquid pectin.
Skim thoroughly with a metal spoon.
Ladle into hot sterilized jars and seal immediately.
Submitted by John Hartman Indianapolis, IN 1996