Wash, peel and seed the persimmons.
Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well.
Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin.
Skim thoroughly with a metal spoon.
Ladle into 8 half-pint hot sterilized jars and seal.
br>You should end up with about 4-1/2 cups
Mash peaches with a potato masher.
Combine peaches with pectin, sugar, ascorbic acid, and lemon juice, if desired, in a deep 2-quart casserole.
Cover and microwave 3 to 4 minutes or until mixture boils 1 minute.
Remove from microwave, continue to stir 2 minutes.
Pour into freezer containers; cover and freeze.
To serve, let jam thaw in refrigerator.
Store jam in freezer up to 1 year, or in refrigerator up to 1 month.
Yield: 2 half pints (about 14 calories per tablespoon).
Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
Immerse in simmering water until jam is ready. Wash new, unused
In a large bowl combine persimmon puree, sugar, egg and butter
hunky.
Combine apricot mixture with pectin in a large pot over
issolve the sugar.
Sprinkle with pectin.
Cover and cook on
applesauce, vegetable oil, eggs, and jam.
Mix thoroughly.
Fold
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
Pour the milk in a casserole, add sugar and vanilla sugar and stir gently.
Add the vanilla pods and let simmer, stirring frequently. The milk will get a caramelly color after a while.
You have to get a golden caramel color for it to be done. Drip some on a little plate, if the jam sets instantly, it's ready.
Poor into sterilized jars, close the lids and put upside down until the next day.
Mix strawberries and sugar thoroughly.
Set aside 10 minutes. Stir Sure-Jell with water in saucepan.
Bring to a boil, stirring constantly.
Boil 1 minute.
Remove from heat.
Chop strawberries and place in a 3-quart casserole dish with pectin.
Stir well.
Cover.
Place in microwave oven and heat at Full power for 8 to 10 minutes, until mixture reaches a full, rolling boil.
Let boil 1 minute longer.
Remove from oven and skim off foam with metal spoon, stirring jam for 5 minutes. Ladle into hot, sterilized glasses.
Seal.
Makes 8 cups.
edium-low heat.
Sprinkle with pectin over the cherries followed by
lace in 3-quart casserole with pectin. Stir well.
Cover.
Prepare fluffy tapioca cream as directed on Minute tapioca package; cool.
Layer cooled tapioca with your favorite ready-made jam or jam made with Sure-Jell fruit pectin.
Cream the butter and then beat in the sugar.
Add the eggs one at a time and beat well.
Peel and mush the persimmon, mix it with the baking soda, and then add to the creamed mixture.
Add the flour, spices and salt.
Blend in lemon rind, raisins and nuts.
Turn into a greased 13 by 9 pan and bake at 350 degrees for 20-30min.
Frost with your favorite icing.
Crush strawberries.
In large bowl, stir together strawberries and lemon juice.
Slowly sift in pectin, stirring vigorously.
Set aside 30 minutes, stirring occasionally.
Add corn syrup, stirring well.
Gradually stir in sugar.
When sugar is completely dissolved, ladle into clean 1/2 or 1 pint freezer jars, leaving 1/2 inch headspace (no paraffin needed).
Cover with tight lids and put in freezer.
Transfer to refrigerator as needed.
br>Smash the pumpkin flesh with a wooden spoon until broken
Crush strawberries in 1 1/2-quart saucepan.
Stir in artificial sweetener, food coloring, powdered fruit pectin and lemon juice.
Bring to a boil; boil 1 minute.
Remove from heat. Continue to stir 2 minutes.
Pour into freezer containers.
Cover and freeze.
Thaw before serving.
Store in refrigerator after opening.