Persimmon Jam

* Exported from MasterCook *

Persimmon Jam

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Canning Fruits
Gifts La-Times

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 (C) 1992 The Los Angeles Times

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