Persimmon Jam
This recipe is from nola's the times-picayune
Steps
Wash , peel and seed the persimmons.
Place the persimmon pulp in a preserving kettle , add sugar and lemon juice and mix well.
Bring slowly to a boil over high heat until sugar has dissolved , stirring frequently.
Boil hard for one minute.
Then remove the kettle from the heat and stir in the liquid pectin.
Skim thoroughly with a metal spoon.
Ladle into 8 half-pint hot sterilized jars and seal.
Ingredients
persimmons, sugar, lemons, juice of, liquid pectin