Native American Persimmon Recipes

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PERSIMMON JAM



Persimmon Jam image

Easy persimmon jam comes together quickly with just 3 ingredients. Can it in a water bath canner or store it in the refrigerator.

Provided by Ashley Adamant

Time 1h10m

Number Of Ingredients 3

4 lbs persimmons
1/4 to 1/2 cup lemon juice or lime juice
1 to 2 cups sugar, adjust to your tastes

Steps:

  • Slice persimmons into small chunks and remove stems and seeds.
  • Add persimmons and lemon juice to a small saucepan and cook on low for a few minutes until persimmons begin to release their juices. Use a potato masher to help speed the process along.
  • Once they've fallen apart, add sugar and cook over medium-low heat until the jam thickens. Test for consistency on a plate in the freezer.
  • When the consistency is right, pour into prepared canning jars leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes, and then turn off heat and leave the jars in the canner for an additional 5 minutes. Remove jars to the counter and allow them to cool.
  • Check seals, and store any unsealed jars in the refrigerator for immediate use.

Nutrition Facts : ServingSize 1 Servings

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