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Freezer Persimmon Jam

SUBMITTED BY: sal

"Imagine spreading this tasty jam on a fresh, hot biscuit! Pureed persimmons are boiled with sugar, lemon juice, orange zest and nutmeg, then sealed in sterilized jars and stored in the freezer."
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 6 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 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

  1. 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.
  2. Pour into sterilized jars and seal. Store in the freezer.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2003 by ISSA
a nice alternative

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by JAN
I only had a little over 2 c. of persimmon pulp, so I halved the other ingredients accordingly and this was excellent! As good as pumpkin butter which we love. GardeningJan

7 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2004 by BHENRYXXXX
Fuzzy was a good way to describe this jam. I did let the persimmons ripen, and it is still fuzzy.The cream cheese did not help. Any ideas on how to save six jars of jam?

4 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 48

Amount Per Serving

Calories: 80

  • Total Fat: 0.1g
  • Cholesterol: 0mg
  • Sodium: < 1mg
  • Total Carbs: 20.8g
  •     Dietary Fiber: 0.4g
  • Protein: 0.2g

VIEW DETAILED NUTRITION

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