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Recipe: Persimmon Jam

Misc.

PERSIMMON JAM

Ingredients:

8 Ripe persimmons -- (medium to large)
1/4 cup Lemon juice
1 3/4 ounces Powdered pectin
6 cups Sugar

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

Makes about 8 half-pints


MsgID: 0031587
Shared by: Hobbs
In reply to: ISO: persimmon jam, jelly or preserves
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: persimmon jam, jelly or preserves
  Bob Stein
2 Recipe: Persimmon Jam
  Hobbs
3 persimmon jam
  alice
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