Title: Persimmon Jam
Categories: Jam Fruit Condiment
Yield: 8 1/2 pints

3	lb	Ripe persimmons
7	c	Sugar (3 1/2 lbs)
		Juice of 2 lemons
1		6 oz. bottle liquid pectin

Wash, peel and seed the persimmons; then mash them. Place persimmon pulp in a preserving kettle, add the sugar and lemon juice and mix well. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently. Boil hard for 1 minute, then remove the kettle from the heat and stir in the liquid pectin. Skim thoroughly with a metal spoon. Ladle into hot sterilized jars and seal immediately.

Submitted by John Hartman Indianapolis, IN 1996

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