Persimmon Jam Recipe
- 8 large persimmons, ripe
- 1/4 cup lemon juice
- 1 3/4 ounce powdered pectin
- 6 cups sugar
- Pre-wash the persimmons well.
- Cut off the stem ends and force fruit through a food mill or a coarse strainer.
- Pour four cups of persimmon pulp into a deep saucepan.
- Combine the lemon juice and pectin to the persimmon pulp and mix very well.
- Heat the mix until it is boiling, while stirring constantly.
- Keep it boiling without stirring for about five minutes.
- Remove the mixture from the heat on the stove, and alternately stir and skim for five minutes to cool.
- Spoon into hot sterilized jars and seal.
- Remember to refridgerate!
persimmons, lemon juice, sugar
Taken from cookeatshare.com/recipes/persimmon-jam-624 (may not work)