Family Tested & Approved
Makes 6 pints or 10 1/2 pints
Wash persimmon's. Cut off steam ends and force fruit through food mill or course strainer.
Measure 4 cups pulp into deep sauce pan. Add lemon juice and pectin to persimmon's mix well.
Heat to boiling, stirring constantly, boil without stirring 4 minutes.
Remove from heat and alternately stir. Skim 5 minutes to cool.
Spoon into hot sterilized jars and seal.