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| Persimmon Jam
3 pounds of persimmons
7 cups of sugar
Juice of 2 lemons
6 ounces of liquid pectin
Wash, peel and seed the persimmons; then mash them. Place persimmon pulp in a preserving kettle, add the sugar and lemon juice and mix well. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently. Boil hard for 1 minute, then remove the kettle from the heat and stir in the liquid pectin.
Skim thoroughly with a metal spoon. Ladle into hot sterilized jars and seal immediately.
This recipe yields ?? servings.
Source:
"My Front Porch (canning archive) at http://www.flash.net/~tinyt"
S(Formatted for MC5):
"08-24-2000 by Joe Comiskey - jcomiskey@krypto.net"
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