Persimmon jam

 
                               Persimmon Jam
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Canning                          Fruits
                 Gifts                            La-Times
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Ripe persimmons -- (medium to large)
      1/4  cup           Lemon juice
    1 3/4  ounces        Powdered pectin
    6      cups          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.
 
  Makes about 8 half-pints  (C) 1992 The Los Angeles Times
 
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