I first fell in love with persimmons when I visited Korea. When the fresh fruit isn't available, I use frozen persimmons. It's a nice break from the other jams. Enjoy with crusty bread!
Ingredients
- ounces persimmon flesh, cut into small chunks: 12 piece
- ounces white sugar: 5 piece
- ounces persimmon skin, finely: 3 piece (sliced)
- lemon juice: 2 Tbsp
- lemon zest, finely: 0.75 oz (sliced)
Metric Conversion
Stages of cooking
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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.
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Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
