Persimmon Jam

3 lbs ripe persimmons
7 cups sugar
2 lemons, juice of
1 (6 ounce) bottle liquid pectin

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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.