Persimmon Jam - Just Fruit Recipes


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Persimmon Jam

3 c Persimmon pulp
2 c Sugar
1 tb Fresh lemon juice
1/2 ts Lemon zest


Make pulp (3-4 persimmons). Combine with sugar in a heavy medium non-corrosive saucepan. Cook over low, stirring constantly, until thickened and opaque, about 15 minutes. Do not boil. Remove from heat, stir in juice and zest. Pour into sterile jars and seal.




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