Easy Persimmon Jam Recipes

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EASY PERSIMMON JAM

I first fell in love with persimmons when I visited Korea. When the fresh fruit isn't available, I use frozen persimmons. It's a nice break from the other jams. Enjoy with crusty bread!

Provided by Shelly2012

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h

Yield 16

Number Of Ingredients 5



Easy Persimmon Jam image

Steps:

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

Nutrition Facts : Calories 68.7 calories, Carbohydrate 18 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 8.8 g

12 ounces persimmon flesh, cut into small chunks
5 ounces white sugar
3 ounces persimmon skin, finely sliced
2 tablespoons lemon juice
¾ ounce lemon zest, finely sliced

PERSIMMON JAM

Make and share this Persimmon Jam recipe from Food.com.

Provided by Mercy

Categories     Fruit

Time 45m

Yield 8 cups

Number Of Ingredients 4



Persimmon Jam image

Steps:

  • 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.

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

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