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Persimmon Jam

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“This recipe is from NOLA's The Times-Picayune”
READY IN:
45mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

  • 3 lbs ripe persimmons
  • 7 cups sugar
  • 2 lemons, juice of
  • 1 (6 ounce) bottle liquid pectin

Directions

  1. Wash, peel and seed the persimmons.
  2. Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well.
  3. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
  4. Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin.
  5. Skim thoroughly with a metal spoon.
  6. Ladle into 8 half-pint hot sterilized jars and seal.

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