Persimmons ripen very quickly and become extremely soft and delicate.
This is the perfect time to make jam. This recipe is perfect for
toast, English muffins or hot homemade biscuits.
- 9 cups Persimmon pulp, seeded and puréed
- 4½ cups sugar
- 5 (3-ounce) packages peach or apricot Jell-O
- 2 drops orange food coloring
In a large pot, mix fruit and sugar together. Bring to a rolling
boil and hold for 5 minutes. Do not scorch. Add Jell-O and food
coloring and stir well. Bring back to a boil. Remove from heat and
put in sterilized jars. Place lidded jars in a boiling water bath
and allow to boil for 20 minutes. Remove jars from water bath being
extremely careful as jars will be hot. Store upside down until jars
come to room temperature and create a vacuum seal.