Persimmon Jam

• 8 ripe persimmons
• 1/4 cup lemon juice
• 1-3/4 oz. powdered pectin
• 6 cups sugar

1. Wash persimmons, cut stem ends and force fruit through food mill or coarse strainer.
2. Measure 4 cups pulp into deep saucepan.
3. Add lemon juice and pectin to persimmon pulp; mix well.
4. Heat to boiling, stirring constantly.
5. Boil without stirring 4 minutes.
6. Remove from heat and alternately stir.
7. Skim 5 minutes to cool.
8. Spoon into hot sterilized jars and seal.

persimmons, lemon juice, powdered pectin, sugar

Taken from www.foodgeeks.com/recipes/5634 (may not work)