Persimmon jam recipe

3 lb Ripe persimmons
7 c Sugar (3 1/2 lbs)
Juice of 2 lemons
1 6 oz. bottle 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.