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LOCATION: Recipes >> Preserving >> Persimmon Jam 03

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Persimmon Jam

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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2 of 2 people found the following review helpful:
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persimmon jam, December 8, 2005 - 02:00 PM
Reviewer: Harriett from Charleston, SC USA
This was very easy to make. My persimmons were not as ripe as maybe they should have been so I just peeled them, cut them into pieces and put them in the food processor until chunky. My jam turned out great and taste really good. I think the 1/4 cup lemon juice gives them a very unusual flavor.Very Happy with this recipe. It will go into my book..

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