Copyright © 2014 The FOURnet Information Network. All rights reserved.

PERSIMMON JAM 
4 lb. very ripe persimmons
4 c. sugar

1. Cut persimmon in half and scoop out pulp. Press fruit through a strainer.

2. Measure 4 cups pulp into 4 1/2 quarts pot. Add sugar and stir well.

3. Cook over low heat, stirring constantly, about 30 minutes. Remember not to boil or jam will be bitter.

4. Ladle into clean hot jars, leaving 1/2 inch headspace.

5. Process in boiling water bath for 10 minutes. Yield: 3-5 pints.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood