Persimmon Jam

Recipe by Mercy
READY IN: 45mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs ripe persimmons
  • 7
    cups sugar
  • 2
    lemons, juice of
  • 1
    (6 ounce) bottle liquid pectin
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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.
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