Persimmon Freezer Jam

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut or pull off stems from persimmons; discard stems.
  • If Fuyu-type persimmons are firm enough, peel with a knife.
  • For soft fruit, cut in half and scoop out pulp.
  • Discard any seeds and skin.
  • If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not purée); you should have 1 1/2 cups fruit.
  • In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.
  • Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).
  • Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.
  • Cover, and let stand 12 to 16 hours at room temperature.
  • You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened.
  • Freeze to store longer; cover and chill thawed jam.
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