Easy persimmon jam

    Easy persimmon jam


    2 people made this

    About this recipe: Persimmons are simmered with sugar, lemon juice and lemon zest in this quick and easy recipe for a unique homemade jam without pectin.

    Serves: 16 

    • 340g persimmon flesh, cut into small chunks
    • 140g granulated sugar
    • 85g persimmon skin, finely sliced
    • 2 tablespoons lemon juice
    • 20g lemon zest, finely sliced

    Prep:15min  ›  Cook:15min  ›  Extra time:30min cooling  ›  Ready in:1hr 

    1. Combine persimmon flesh, sugar, persimmon skin, lemon juice and lemon zest in a small pot over medium heat; bring to the boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
    2. Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
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