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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
- 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
Directions
Step 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.
Step 2
Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 69 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium0mg | 0% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber1g | 2% |
| Total Sugars9g | |
| Protein0g | |
| Vitamin C20mg | 101% |
| Calcium9mg | 1% |
| Iron1mg | 4% |
| Potassium87mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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