Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
48
Yield:
6 cups
Ingredients
Directions
Combine persimmon purée, sugar, lemon juice, orange zest, and nutmeg in a large saucepan over medium-high heat; bring to a boil and cook until slightly thickened, about 30 minutes.
Pack jam into sterilized freezer jars or containers, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Seal jars. Set jam aside to cool. Store jam in the freezer.
Editor’s Note:
For safety when canning and preserving foods, contact your local extension with questions.
Nutrition Facts (per serving)
| 80 | Calories |
| 0g | Fat |
| 21g | Carbs |
| 0g | Protein |
