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Persimmon Jam

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Ingredients
  • 8 ripe persimmons
  • 1/4 c lemon juice
  • 1 3/4 ounces powdered pectin
  • 6 c sugar
Instructions

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

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