- 1
3.8/5
(12 Votes)
Ingredients
- 3 lbs ripe persimmons
- 7 cups sugar
- 2 lemons, juice of
- 1 (6 ounce) bottle liquid pectin
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.