Persimmon Jam
(from Lucianolinda’s recipe box)
my nephew has a large persimmon tree in his yard, and every fall, we have buckets of persimmons, but I have also made this with
Asian persimmons which have no seeds.
Source: Mom's recipe box
Categories: conserves, jams, jelly, marmalades, preserves
Ingredients
- 3 1/2-4 lbs. persimmons
- 2 cups water
- 3 Tbsp. lemon juice
- 1 pkg. pectin
- 1 cup honey
Directions
- Bring chopped fruit and water to boil. mash persimmons, removing any seeds. Remove from heat. Measure 3 cups of pulp, return to pan.
- Add lemon juice and pectin. Return to heat and bring to boil-stir in honey all at once. Bring to full rolling boil, and oil 1-2 minutes, stirring constantly. Pour imto sterilized, hot jars, seal and process in boiling water bath for 5 minutes.
-
makes 6-8 1/2 pints.