Tuesday, January 25, 2011

Persimmon Freezer Jam

Stumbled upon this recipe. Had some Persimmon pulp already in the freezer - recently thawed. Missed 'canning' this fall. So - I whipped up some home-made jam because it's not that hard and it's completely worth it! (By not that hard, I mean surprisingly easy and worth the effort as it can take just as little as the amount of time it takes to go to the store and buy a jar of jam - seriously).


  • 5 cups pureed persimmons

  • 3 cups white sugar

  • 1/4 cup fresh lemon juice

  • 1/2 teaspoon grated orange zest

  • 1 pinch ground nutmeg

  • Directions:
    In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened. Pour into sterilized jars and seal (or use freezer ziplocs/jam containers). Store in the freezer.

    Enjoy any way you'd enjoy your favorite jam!

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