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 AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
5-Ingredient Cajun Pasta
This 5-ingredient Cajun pasta is creamy and rich. Smoked sausage and frozen seasoning blend make it quick, easy, and flavorful.
Irish Soda Bread with Buttermilk
There's no excuse not to whip up a crusty loaf of Irish soda bread this St. Patrick's Day, especially when it's part-whole wheat and packed with oats! One of the best quick breads out there, soda bread is so easy that the hardest part is waiting for it to cool before serving it with salted Irish butter. I've also included a few variations you can try out!
Buttermilk Gravy
This gravy is a diner classic, often served over biscuits and sausage. But it's equally good on fried chicken, pork chops, mashed potatoes, country fried steak, and french fries for a hearty meal any time of day.