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SEARCH RECIPES: LOCATION: Recipes >> Preserving >> Persimmon Jam 03    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. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE 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   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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