Recipe of Persimmon Jam - Food Recipes

-- MasterCook Extracted --

Persimmon Jam

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

Ingredients - 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 - - - - - - - - - - - - - - - - - -