Persimmon Freezer Jam

Persimmon Freezer Jam
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  • 5 cups pureed persimmons
  • 3 cups white sugar
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon grated orange zest
  • 1 pinch ground nutmeg


In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened.

Pour into sterilized jars and seal. Store in the freezer.

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Persimmon Freezer Jam