Persimmon Jam
4 ingredients
1 steps
Ingredients
- 3/4 cup persimmon pulp, from about 3 fuyu persimmons
- 3/4 cup granulated sugar
- 3 teaspoons meyer lemon juice
- 2 teaspoons meyer lemon zest
Directions
-
1Combine all ingredients in a small heavy-bottomed sauce pan. Bring to a boil, stirring frequently, until jell point is reached, around 220 degrees F. Cool slightly and pour into a clean jar. Refrigerate.
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