Persimmon Jam - Just Fruit Recipes

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Persimmon Jam

8 Ripe persimmons - (medium to Large)
1/4 c Lemon juice
1 3/4 oz Powdered pectin
6 c Sugar

Wash persimmons, cut stem ends & force fruit through food mill or coarse strainer. Measure 4 cups pulp into deep saucepan. Add lemon juice & pectin to persimmon pulp & mix well. Heat to boiling, stirring constantly. Boil without stirring 4 minutes. Remove from heat & alternately stir & skim 5 minutes to cool. Spoon into hot sterilized jars & seal.

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