Recipe By Shelly2012
Rating
Published Jun 19th
Prep 15m Cook 15m Additional 30m Ready In 1h
Servings 16 servings Calories 68.7

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!

Recipe Ingredients

  • 12 ounces persimmon flesh, cut into small chunks
  • 5 ounces white sugar
  • 3 ounces persimmon skin, finely sliced
  • 2 tablespoons lemon juice
  • ¾ ounce lemon zest, finely sliced

Cooking Directions

  1. 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. 2 Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

Nutrition Facts

  • Calories 68.7
  • Carbohydrate 18 g
  • Fat 0.1 g
  • Fiber 0.6 g
  • Protein 0.2 g
  • Sodium 0.4 mg
  • Sugar 8.8 g

Reviews

  1. I only had enough persimmons for 3/4 recipe. I inadvertantly added the fill amount for the rest of the ingredients. I also added a dash of cinnamon and a tiny pinch of cloves. It's turned out delicious! I then used the persimmon jam in rugelach.
  2. tasty jam I am going to use it to fill cookies
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