Persimmon Freezer Jam
|Persimmon puree||4 Cup (64 tbs)|
|Sugar||3 Cup (48 tbs)|
|Lemon juice||2 Tablespoon|
|Lemon peel||1⁄4 Teaspoon, grated|
In a large pan combine persimmon puree and sugar.
Cook over low heat, stirring constantly until thickened, about 20 minutes.
Do not boil.
Remove jam from heat and stir in lemon juice and lemon peel.
Pour into hot, sterilized jars to within 1/4 inch of top.
Adjust caps and seal.
Store in refrigerator or freezer.
Serving size: Complete recipe
Calories 2792 Calories from Fat 11
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.13 g0.66%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7 mg0.3%
Total Carbohydrates 725 g241.8%
Dietary Fiber 24 g96%
Sugars 682.9 g
Protein 4 g7.9%
Vitamin A 214.9% Vitamin C 108.2%
Calcium 6.3% Iron 5.9%
*Based on a 2000 Calorie diet