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Recipe: Persimmon Jam

Preserving - Jams, Jellies
PERSIMMON JAM

4 lb. very ripe persimmons
4 cups sugar

Cut persimmon in half and scoop out pulp. Press fruit through a strainer. Measure 4 cups pulp into 4 1/2 quart pot.

Add sugar and stir well. Cook over low heat, stirring constantly, about 30 minutes. Remember not to boil or jam will be bitter.

Ladle into clean hot jars, leaving 1/2 inch headspace. Process in boiling water bath for 10 minutes.

Yield: 3-5 pints
MsgID: 207883
Shared by: Linda Lou,WA
In reply to: ISO: persimmon pulp
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: persimmon pulp
  Debra Nolley Irving,TX
2 Recipe: Persimmon Jam
  Linda Lou,WA
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