This persimmon jam is a nice change from other jams and a great way to preserve persimmons when in season. Enjoy on crusty bread!
Ingredients
- 12 ounces persimmon flesh , cut into small chunks
- 5 ounces white sugar
- 3 ounces persimmon skin , finely sliced
- 2 tablespoons lemon juice
- 0.75 ounces lemon zest , finely sliced
Instructions
-
1
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.
-
2
Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
Nutrition Facts
Per serving
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