Spicy Persimmon Preserves Recipe Cooking On The Weekends
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
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
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- Wash, peel, and chop the persimmons; add to a medium-sized pot. Cover with five cups of water and bring to a boil. Simmer for 20 minutes over low heat, until tender.
- Sprinkle with two cups of sugar, then heat over low to medium heat until the sugar begins to dissolve.
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- Place over high heat to bring to a boil. Immediately reduce the heat to low and simmer, uncovered, until the fruit is very soft and liquid has thickened, about 40 minutes. You can either leave the fruit as is, of smash it a bit with a fort, to break it into slightly smaller pieces.
- Let it cool and serve. (The preserves can be stored in a tightly sealed container in the refrigerator for up to 3 weeks.)
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