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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
3-Ingredient Banana Oatmeal Cookies
These 3-ingredient banana oatmeal cookies—just oats, bananas, and raisins—make a great alternative breakfast for when you're on the go, or you can pack them in the kids' lunch boxes for a healthier snack.
Apricot Rugelach
Apricot jam or preserves makes a delicious filling with chopped pecans in this rugelach recipe.
Pork Roast with Thyme
This savory pork roast with thyme recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve it with autumn apples and sweet potatoes.