Persimmon jam

1 servings

Ingredients

Quantity Ingredient
4 Ripe persimmons
2 cups Sugar
½ cup Grated pineapple
1 tablespoon Lemon juice
Shredded peel of one lemon

Directions

1. Cut a cross in pointed ends of persimmons, peel off and discard skin and stem.

2. Combine persimmon pulp with sugar, cook over low heat 15 minutes, stirring constantly until thickened and clear. Do not boil. 3. Stir in pineapple, lemon juice and rind. Pour into warm sterilized jars. Seal when cool. (I'd seal the little suckers while the jam is still good and hot, ensures a better seal and much better than using wax ,yuk. Submitted By ALAN BURGSTAHLER On 01-10-95

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