EDDIE"S PERSIMMON JAM
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- ripe persimmon's
- 1/4 c
- lemon juice
- 1-3/4 oz
- powder pectin
- 6 c
1Wash persimmon's. Cut off steam ends and force fruit through food mill or course strainer.
2Measure 4 cups pulp into deep sauce pan. Add lemon juice and pectin to persimmon's mix well.
3Heat to boiling, stirring constantly, boil without stirring 4 minutes.
4Remove from heat and alternately stir. Skim 5 minutes to cool.
5Spoon into hot sterilized jars and seal.