Persimmon Jam

Persimmon Jam created by crazydaisylady

This recipe is from NOLA's The Times-Picayune

Ready In:
45mins
Yields:
Units:

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.
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RECIPE MADE WITH LOVE BY

@Mercy
Contributor
@Mercy
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"This recipe is from NOLA's The Times-Picayune"

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  1. carol k.
    For sealing the jars of jam is this done in a water canner?
  2. jeanne
    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.
  3. sorrellasue
    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?
  4. Louie A.
    How many splenda should i use...I am diabetic...equivalent to 7 cups sugar...
  5. jkck3099molly
    does the jam have to be refrigerated?
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