- 12 cups of pureed persimmon pulp
- 3 cups of sugar
- pectin as directed by Pomona's Pectin
Heat up the puree in the pot before adding the sugar. It helps if you thoroughly mix the pectin with the sugar, first. However, since the persimmon is so thick - I found that the sugar and pectin didn't dissolve very well. Next time, I will try reserving some of the puree mix the pectin and sugar in the blender before adding it to the rest of the pulp already hot in the pot.
- 11 - 8 oz jars persimmon jam
- 5 - 4 oz jars persimmon jam