Ingredients
16
16 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 69
- Carbohydrate: 18g
- Fat: 0g
- Fiber: 1g
- Protein: 0g
- Sugar: 9g
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