Easy Persimmon Jam

Shelly2012

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

1 h servings 69 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

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