Persimmon Jam

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Difficulty: Easy - for beginners


3 pounds persimmons
7 cups sugar
2 lemons -- juice only
6 ounces 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.


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