Persimmon Jam Recipe

1. 1

   Pre-wash the persimmons well.

2. 2

   Cut off the stem ends and force fruit through a food mill or a coarse strainer.

3. 3

   Pour four cups of persimmon pulp into a deep saucepan.

4. 4

   Combine the lemon juice and pectin to the persimmon pulp and mix very well.

5. 5

   Heat the mix until it is boiling, while stirring constantly.

6. 6

   Keep it boiling without stirring for about five minutes.

7. 7

   Remove the mixture from the heat on the stove, and alternately stir and skim for five minutes to cool.

8. 8

   Spoon into hot sterilized jars and seal.

9. 9

   Remember to refridgerate!

No additional tips available.