Persimmon Jam
Persimmons are both healthy and delicious and can be used to make jam!
Servings: 36 servings
Calories: 63kcal
Ingredients
- 2 lbs persimmon pulp (combination of Fuyu and Hachiya)
- 3 cups sugar
- ¼ teaspoon cinnamon powder
- 2 tablespoon lemon juice (fresh)
- 1 teaspoon lemon zest
Instructions
- Rinse, peel, and pulp enough Fuyu and Hachiya persimmons to yield 2 pounds of pulp. Use a kitchen scale to get an accurate weight. Puree using a food processor or blender.
- Add persimmon pulp to a medium-sized saucepan and cover with 3 cups of sugar. Add cinnamon, lemon juice, and lemon zest. Stir all the ingredients and bring the mixture to a rolling boil over medium-high heat.
- Stir occasionally to prevent burning, and simmer for an additional 25 minutes, or until thickened. Because of the high content of pectin in persimmons, this jam thickens up a lot quicker than most jams.
- Pour jam into sterilized jars and process in a water bath for an additional ten minutes.
Notes
- If you don't use ripe Hachiya persimmons, the end result will be an astringent-tasting jam that's hard to eat.
- Because persimmons have high pectin content, never add extra pectin to persimmon jam, or the texture will be too thick.
- If you have a large harvest of ripe persimmons, you can peel and puree the persimmon flesh and freeze in one to two-cup portions. The pulp can be used to make persimmon bread, jam, and protein shakes.
Nutrition
Serving: 1Tablespoon | Calories: 63kcal | Carbohydrates: 17g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 9g
