Serves:

Ingredients:

3 lb Ripe persimmons
7 c Sugar (3 1/2 lbs)
Juice of 2 lemons
1 6 oz. bottle liquid pectin

Method:

Wash, peel and seed the persimmons; then mash them.
Place persimmon pulp in a preserving kettle, add the sugar and lemon juice and mix well.
Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
Boil hard for 1 minute, then remove the kettle from the heat and stir in the liquid pectin.
Skim thoroughly with a metal spoon.
Ladle into hot sterilized jars and seal immediately.
Submitted by John Hartman Indianapolis, IN 1996