Recipe Cottage


LOCATION: Recipes >> Preserving >> Persimmon Jam 03

Print this Recipe    Persimmon Jam 03

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.

2 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
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..

Was this review helpful to you?  Yes  No

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.