Recipe - Persimmon Jam

8 Ripe persimmons (medium to
Large)
One fourth cup Lemon juice
1 Three fourths ounce Powdered pectin
6 cup Sugar

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip