*  Exported from  MasterCook  *

                              Persimmon Jam

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Canning                          Fruits
                Gifts                            La-Times

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Ripe persimmons -- (medium to large)
     1/4  cup           Lemon juice
   1 3/4  ounces        Powdered pectin
   6      cups          Sugar

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.

 Makes about 8 half-pints  (C) 1992 The Los Angeles Times

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