Persimmon Jam
"This recipe is from NOLA's The Times-Picayune"
photo by crazydaisylady
- Ready In:
- 45mins
- Ingredients:
- 4
- Yields:
-
8 cups
ingredients
- 3 lbs ripe persimmons
- 7 cups sugar
- 2 lemons, juice of
- 1 (6 ounce) bottle liquid pectin
directions
- Wash, peel and seed the persimmons.
- Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well.
- Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
- Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin.
- Skim thoroughly with a metal spoon.
- Ladle into 8 half-pint hot sterilized jars and seal.
Questions & Replies
-
I have pulp in my freezer. How many cups would I use for the jam recipe? Thank you -
For sealing the jars of jam is this done in a water canner? -
What is the secret??? As soon as heat hits my beautiful mixture it gets thick and chalky and astringent! I use wild persimmons in Maryland. -
I have so many persimmons off my tree. I do not have a scale, so, can you tell me approximately how many cups are equal to 3 lbs? -
does the jam have to be refrigerated?
see 1 more questions
Reviews
-
I have made this twice now, each time it is my husband's favorite! Great texture, easy to make, no changes required. A real keeper. -
How many splenda should i use...I am diabetic...equivalent to 7 cups sugar...
RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.
