Persimmon Freezer Jam
- Project Overview
- 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.