Persimmon Jam
Recipe courtesy of Dena Lumbang, owner, Kalani Kakes in Elk Grove, CA
Ingredients
- 4 cups fuyu persimmons
- 1/4 cup lemon juice
- 3 tablespoons pectin
- 1 cup sugar
Instructions
- Clean and peel persimmons, remove seeds, and cut into chunks. Prep jars for jam by cleaning and ensuring they are warm when jam is ready for jarring. Simmer persimmons, lemon juice, and sugar over stove (purée with hand blender) until thickened, then add pectin. Pour into sanitized jars, leaving a gap between jam and cover. Boil sealed jar for 20 to 30 minutes. Remove and let cool overnight without disturbing for 24 hours.
