Fancy Plants Farms.com

No 33

PERSIMMON JAM

3 cups persimmon pulp

2 cups sugar

1 tbsp fresh lemon juice

½ tsp grated lemon jest

Combine pulp and sugar in medium noncorrosive saucepan and cook over low heat stirring constantly until thickened and opaque, about 15 min.  DO NOT BOIL.  Remove from heat and stir in lemon juice and zest.  Paul into sterilized jars and seal.