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Ingredients1 h servings 69 cals
Original recipe yields 16 servings
- 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.
- Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
Per Serving: 69 calories; 0.1 g fat; 18 g carbohydrates; 0.2 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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