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Easy Persimmon Jam
Prep
15 mins
Cook
15 mins
Servings
16
Difficulty
Easy
Making homemade jam doesn't have to be complicated, and this persimmon jam proves it. I love how quick this comes together in just thirty minutes from start to table, making it perfect for a busy weeknight project. The beauty of using whole persimmons, including the skin, means you get extra fiber and pectin naturally, so the jam sets beautifully without any fancy additives. Plus, a touch of lemon juice brightens all that sweet persimmon flavor while keeping costs low since you're using ingredients most of us already have on hand. This is the kind of recipe that makes you feel like a jam making pro without any of the fuss.
Ella x
Ingredients
- 1212 ounces persimmon flesh, cut into small chunks
- 55 ounces white sugar
- 33 ounces persimmon skin, finely sliced
- 22 tablespoons lemon juice
- ¾ ounce lemon zest, finely sliced¾ ounce lemon zest, finely sliced
Detail level
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.
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