Ingredients Jump to Instructions ↓

  1. 3 lb Ripe persimmons

  2. 7 c Sugar (3 1/2 lbs)

  3. Juice of 2 lemons

  4. 1 6 oz. bottle liquid pectin

Instructions Jump to Ingredients ↑

  1. Wash, peel and seed the persimmons; then mash them.

  2. Place persimmon pulp in a preserving kettle, add the sugar and lemon juice and mix well.

  3. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.

  4. Boil hard for 1 minute, then remove the kettle from the heat and stir in the liquid pectin.

  5. Skim thoroughly with a metal spoon.

  6. Ladle into hot sterilized jars and seal immediately.

  7. Submitted by John Hartman Indianapolis, IN 1996


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