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Easy Persimmon Jam


"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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1 h servings 69 cals
Original recipe yields 16 servings

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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.

Nutrition Facts

Per Serving: 69 calories; 0.1 g fat; 18 g carbohydrates; 0.2 g protein; 0 mg cholesterol; < 1 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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tasty jam I am going to use it to fill cookies