PERSIMMON JAM
Make and share this Persimmon Jam recipe from Food.com.
Provided by Mercy
Categories Fruit
Time 45m
Yield 8 cups
Number Of Ingredients 4
Steps:
- Wash, peel and seed the persimmons.
- Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well.
- Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
- Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin.
- Skim thoroughly with a metal spoon.
- Ladle into 8 half-pint hot sterilized jars and seal.
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Rehmanmughal king
[email protected]This is the worst jam I have ever had.
Kimberly Brown
[email protected]I'm not sure what I did wrong, but my jam didn't set.
Polyne Khavere
[email protected]I followed the recipe exactly and my jam turned out runny.
Sherry Meath
[email protected]This jam is too sweet for me.
Hafeez Jani
[email protected]I'm not a big fan of persimmons, but I thought this jam was pretty good.
Soso M
[email protected]This jam is a bit tart, but I like that.
Isaac Davison
[email protected]I made this jam with a little less sugar than the recipe called for and it was still plenty sweet.
Maria Felton
[email protected]This jam is a great way to use up ripe persimmons.
Nwanyieze Ikonnie (Nwanyiking001)
[email protected]I love the unique flavor of this jam.
Shone Page
[email protected]This jam is so easy to make and it turned out so well.
moureen chepkosgei
[email protected]I made this jam for the first time last week and it was a huge hit with my family and friends.
Adria Adams
[email protected]This is the best persimmon jam I have ever had! It is so flavorful and has the perfect amount of sweetness.