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Persimmon Jam

  • 3 cups persimmon pulp
  • 500 g granulated sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon grated lemon rind

  1. Combine the pulp and sugar in a preserving pan.
  2. Cook over a low heat, stirring constantly, until thickened and opaque, about 15 minutes. Do not boil.
  3. Remove from the heat, stir in lemon juice and rind
  4. Pour into hot sterilised jar and seal
  5. Store in a cool pace. 



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