Persimmon Jam

3.5 to 4 lbs ripe persimmons
2 cups water
3 tablespoons lemon juice
1 pkg powdered pectin
1 cup honey

Wash fruit, remove blossom ends. Put in 6 to 8 quart non reactive pot. Add
water. Bring to boil. Mash persimmons. Reduce heat and simmer 10 minutes.
Remove from heat. Use food mill or strainer to remove pits. Measure 3 cups
of pulp. Stir in lemon juice and pectin. Bring to boil and add honey all
at once. Bring to full rolling boil and boil 1 to 2 minutes, stirring
constantly. Jar, seal and BWB 5 minutes.

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