Wild Persimmon Jam
Found on themediansib
Makes 3 half pints
2 cups of persimmon pulp (gather ripe persimmons, wash them, mash them, and run them through a mill or push them through a strainer....you need at least 2 cups of pulp).
3 cups of sugar
2 Tbsps of lemon juice
1 pkg of powdered pectin.
Add persimmon pulp, sugar, and lemon juice to a pot and bring to a boil. Reduce heat and simmer for 10 minutes.
Add the package of powdered pectin to the persimmon/sugar mixture and boil for one minute. (To keep pectin from clumping save 1/4 cup of the sugar and mix with the pectin and then add to hot mixture.)
Laddle mixture into jars to 1/4 inch headspace, remove air bubble, wipe rims, and assemble lids.
Process in a boiling water bath canner for 10 mins.
Add persimmon pulp, sugar, and lemon juice to a pot and bring to a boil. Reduce heat and simmer for 10 minutes.
Add the package of powdered pectin to the persimmon/sugar mixture and boil for one minute. (To keep pectin from clumping save 1/4 cup of the sugar and mix with the pectin and then add to hot mixture.)
Laddle mixture into jars to 1/4 inch headspace, remove air bubble, wipe rims, and assemble lids.
Process in a boiling water bath canner for 10 mins.
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