Persimmon Jam
9
People talking
This recipe is from NOLA's The Times-Picayune
- Ready In:
- 45mins
- Yields:
- Units:
Nutrition Information
9
People talking
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
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For sealing the jars of jam is this done in a water canner?
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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.
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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? -
How many splenda should i use...I am diabetic...equivalent to 7 cups sugar...
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does the jam have to be refrigerated?
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