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Grandma’s Persimmon Jam

Grandma’s Persimmon Jam
By Dale Murphy on Thursday, November 7, 2013 at 8:04am
3-4 Persimmon fruits
2 cups sugar
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest

First you will need to make persimmon pulp. To do this, use a paring knife to make a small x-shaped cut in the pointed end of the fruit. Then, peel back the skin of the fruit and throw away the seeds, skin, and stem. My grandmother used a large knife to smash the persimmon into pulp, but a food processor works well too.

Combine 3 cups of persimmon pulp and sugar in a medium saucepan. Cook over a low heat, stirring constantly. Be sure to not allow the persimmon mixture to boil. The mixture will thicken in about 15 minutes and no longer have a translucent color. Remove pan from heat and stir in the lemon juice and zest.

Following the manufacturer’s instructions on your canning supplies, pour the jam into jars and seal them.

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