Persimmon Jam

1. 1

   Remove the skins from the persimmons, chop into desired sizes, add sugar, stir to coat the persimmon, then let sit for about 20 minutes.

2. 2

   When the water is drawn out, add the lemon juice and put it all into a sauce pan.

3. 3

   Set on medium heat, and carefully remove scum from the surface.

4. 4

   When the scum is gone, reduce to low heat and continue stirring until the jam thickens.

5. 5

   This should take about 30 minutes.

6. 6

   When it reaches a substantial texture, it's done.

7. 7

   If it reaches a jam-like consistency, it will harden after it cools, so be careful not to simmer for too long.

8. 8

   If you want to keep a stock of it, sterilize jars by boiling the jars and lids for about 15 minutes, then upturn them on a towel to dry, then fill to the top while the jam is still hot.

9. 9

   If eating right away or giving a little to someone as a gift, you can fill plastic containers with jam after it cools.

* Per serving · 4 servings · Values may vary.

No additional tips available.