Persimmon Jam

3 pounds persimmons
7 cups sugar
2 lemons -- juice only
6 ounces liquid pectin

Wash, peel and seed the persimmons; then mash them. Place persimmon pulp in a preserving kettle, add the sugar and lemon juice and mix well. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently. Boil hard for 1 minute, then remove the kettle from the heat and stir in the liquid pectin.

Skim thoroughly with a metal spoon. Ladle into hot sterilized jars and seal immediately.

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