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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is from NOLA's The Times-Picayune Ingredients:
3 lbs ripe persimmons |
7 cups sugar |
2 lemons, juice of |
1 (6 ounce) bottle liquid pectin |
Directions:
1. Wash, peel and seed the persimmons.
2. Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well.
3. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
4. Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin.
5. Skim thoroughly with a metal spoon.
6. Ladle into 8 half-pint hot sterilized jars and seal.
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