Freezer Persimmon Jam10 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“Imagine spreading this tasty jam on a fresh, hot biscuit! Pureed persimmons are boiled with sugar, lemon juice, orange zest and nutmeg, then sealed in sterilized jars and stored in the freezer.” - by sal
Original recipe yields 6 cups
- 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.
- Pour into sterilized jars and seal. Store in the freezer.
Amount Per Serving (48 total)
- 80 cal
- 0.1 g
- < 1%
- 20.8 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"I only had a little over 2 c. of persimmon pulp, so I halved the other ingredients accordingly and this was excellent! As good as pumpkin butter which we love. GardeningJan..." See more"
"Fuzzy was a good way to describe this jam. I did let the persimmons ripen, and it is still fuzzy.The cream cheese did not help. Any ideas on how to save six jars of jam?..." See more"
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