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      RECIPE TITLE "Persimmon Jam" Author:

    yields8 half-pints time-- difficultymoderate


    8 Ripe persimmons (medium to large),
    1/4 C Lemon juice,
    1 3/4 Oz Powdered pectin,
    6 C Sugar


    1. Wash persimmons, cut stem ends and force fruit through food mill or coarse strainer.
    2. Measure 4 cups pulp into deep saucepan.
    3. Add lemon juice and pectin to persimmon pulp and mix well.
    4. Heat to boiling, stirring constantly.
    5. Boil without stirring 4 minutes.
    6. Remove from heat and alternately stir and skim 5 minutes to cool.
    7. Spoon into hot sterilized jars and seal.


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