Yield: 8 servings
8 Ripe Persimmons (medium to large)
1/4 c Lemon juice
1 3/4 oz Powdered pectin
6 c 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
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