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PERSIMMON JAM 
3 c. persimmon pulp
3 c. sugar
1 tbsp. fresh lemon juice
1/2 tsp. grated lemon zest (lemon peel)

Make pulp - 3 or 4 persimmons. Combine pulp and sugar in heavy non-corrosive saucepan. Cook over low heat; stir constantly until thick and opaque, about 15 minutes. DO NOT BOIL. Remove form heat. Stir in lemon juice and zest. Pour into sterilized jars and seal.

May be used as a jam or fold into whipped cream and use as a filling for cake or topping for gingerbread.

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