Easy persimmon jam

Easy persimmon jam

Shelly2012 0

"I first fell in love with persimmons when I visited Korea. When the fruit isn't available, I use frozen persimmons.It's a nice break from the other jams."


8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Place the persimmon flesh, skin and sugar in a small pot. Add the lemon zest and lemon juice.
  2. Cook over over medium heat until it boils.
  3. When it hits boiling point, reduce heat to low and let the ingredients simmer for 10 minutes.
  4. Check the density and sweetness of the jam and allow it to cool.
  5. Enjoy with crusty bread!
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