Freezer Persimmon Jam

Freezer Persimmon Jam

12 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
sal
Recipe by  sal

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

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Directions

  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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Reviews (12)

Rate This Recipe
BHENRYXXXX
40

BHENRYXXXX

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?

JAN
40

JAN

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

ISSA
31

ISSA

a nice alternative

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 80 cal
  • 4%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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