• 8 ripe persimmons
  • 1/4 c lemon juice
  • 1 3/4 oz powdered pectin
  • 6 c 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.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Persimmon Jam