Persimmon Jam

Name: Persimmon Jam
Cuisine: American
Ingredients: 2 Persimmons; 2 tbsp Sugar; 2 tbsp Lemon juice; 50 ml Water

cookpad.japan @cookpad_jp

Every fall, my mother never fails to make this jam, so this time, I asked for the recipe.
If you increase the amount of sugar by 30-40%, it will have a long shelf life.

This recipe uses a reduced amount of sugar, so the jam should be consumed quickly. Recipe by suzu-ren

Every fall, my mother never fails to make this jam, so this time, I asked for the recipe.
If you increase the amount of sugar by 30-40%, it will have a long shelf life.

This recipe uses a reduced amount of sugar, so the jam should be consumed quickly. Recipe by suzu-ren

cookpad.japan @cookpad_jp

Every fall, my mother never fails to make this jam, so this time, I asked for the recipe.
If you increase the amount of sugar by 30-40%, it will have a long shelf life.

This recipe uses a reduced amount of sugar, so the jam should be consumed quickly. Recipe by suzu-ren

Every fall, my mother never fails to make this jam, so this time, I asked for the recipe.
If you increase the amount of sugar by 30-40%, it will have a long shelf life.

This recipe uses a reduced amount of sugar, so the jam should be consumed quickly. Recipe by suzu-ren

Saved

Ingredients

2Persimmons
2 tbspSugar
2 tbspLemon juice
50 mlWater

Saved

Steps

1

Chop the persimmon into 1 cm cubes.
2

Put all the ingredients except for the lemon juice into a pan, and simmer on low to medium heat.
3

When the liquid boils down, stir for 10-15 minutes, to make sure that it doesn't burn.
4

Once the liquid completely boils down, remove from heat, add lemon juice, and let it sit to cool.
5

Store in a sterilized jar.
6

If you're using ripened persimmons, reduce the water by 1/2. Use a wooden spatula to crush the persimmons while simmering.
7