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Categories:Viewed: 28 - Published at: 8 years ago
Ingredients
- 12 ounces persimmon flesh, cut into small chunks
- 5 ounces white sugar
- 3 ounces persimmon skin, finely sliced
- 2 tablespoons lemon juice
- 3/4 ounce lemon zest, finely sliced
Method
- 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.
- Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
