Recipe: Persimmon Jam

PERSIMMON JAM

3 lb ripe persimmons
7 cups sugar (3 1/2 lbs)
Juice of 2 lemons
1 (6 oz.) bottle liquid pectin

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 process in water bath canner for 10 minutes.