Ingredients
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3
-
7
-
2
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Persimmon Jam, This recipe is from NOLA’s The Times-Picayune, For sealing the jars of jam is this done in a water canner?, What is the secret??? As soon as heat hits my beautiful mixture it gets thick and chalky and astringent! use wild persimmons in Maryland
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Steps
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1
Done
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Wash, Peel and Seed the Persimmons. |
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2
Done
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Place the Persimmon Pulp in a Preserving Kettle, Add Sugar and Lemon Juice and Mix Well. |
|
3
Done
|
Bring Slowly to a Boil Over High Heat Until Sugar Has Dissolved, Stirring Frequently. |
|
4
Done
|
Boil Hard For One Minute; Then Remove the Kettle from the Heat and Stir in the Liquid Pectin. |
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5
Done
|
Skim Thoroughly With a Metal Spoon. |
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6
Done
|
Ladle Into 8 Half-Pint Hot Sterilized Jars and Seal. |
