Post by KD7LBR on Sept 2, 2002 16:52:46 GMT -6
Persimmon Jam
8 Ripe persimmons (medium to large)
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.
Add sugar, and return to a boil. Reduce heat. 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
8 Ripe persimmons (medium to large)
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.
Add sugar, and return to a boil. Reduce heat. 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