Persimmon Jam

By AuntieLo

Ingredients

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

Details

Servings 1
Adapted from food.com

Preparation

Step 1

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.