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. 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. 2 Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

Nutrition per serving