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Freezer Persimmon Jam
Prep
10 mins
Cook
30 mins
Servings
48
Difficulty
Medium
This is my go to recipe when persimmons are at their peak and I want to preserve that fresh, fruity goodness without all the fussing. Freezer jam is wonderfully simple since you skip the canning process entirely, which means you're done in just forty minutes flat. Persimmons are packed with vitamin C and fiber, making this jam a genuinely nutritious spread for your morning toast. The bright citrus notes from lemon and orange zest keep everything lively and balanced, while a whisper of nutmeg adds that cozy warmth you didn't know you needed. Best part? No special equipment required.
Ella x
Ingredients
- 55 cups pureed persimmons
- 33 cups white sugar
- ¼ cup fresh lemon juice¼ cup fresh lemon juice
- ½ teaspoon grated orange zest½ teaspoon grated orange zest
- 11 pinch ground nutmeg
Detail level
Instructions
- 1
In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened.
- 2
Pour into sterilized jars and seal. Store in the freezer.
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