Persimmon Jam

1. 1

   Wash, peel and seed the persimmons.

2. 2

   Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well.

3. 3

   Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.

4. 4

   Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin.

5. 5

   Skim thoroughly with a metal spoon.

6. 6

   Ladle into 8 half-pint hot sterilized jars and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.