Persimmon Jam

By á-170456

Ingredients

• 3 pounds persimmons
• 7 cups sugar
• 2 lemons juice only
• 6 ounces liquid pectin

Preparation

Step 1

Wash, peel and seed the persimmons; then mash them. Place persimmon pulp in a preserving kettle, add the sugar and lemon juice and mix well. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently. Boil hard for 1 minute, then remove the kettle from the heat and stir in the liquid pectin.

Skim thoroughly with a metal spoon. Ladle into hot sterilized jars and seal immediately.

This recipe yields ?? servings.