Easy Persimmon Jam

• Vegan
• Gluten free

• Produce

  • 1 Lemon, Juice of
  • 1 cup Persimmon puree

• Baking & Spices

  • 1 tbsp Corn starch
  • 1 cup Sugar

• Liquids

  • 2 tbsp Water

Found on peasandpeonies.com

Description

Ingredients

• 1 cup persimmon puree (6 large persimmons, peeled)
• 1 cup sugar
• Juice of one lemon
• 2 tablespoons water
• 1 tablespoon corn starch

Directions

• Peel the persimmons, chop and place in a food processor. Pulse until you are left with a smooth puree.
• Transfer persimmon puree into a medium saucepan over medium-high heat and add the sugar. Boil for 15 minutes on medium heat, stirring occasionally.
• In a small bowl, mix water and corn starch until the corn starch is dissolved. Add the mixture to the persimmon puree followed by the lemon juice and boil on low - medium heat for another 15 minutes, (stirring occasionally), or until slightly thickened.
• Let the jam cool down to room temperature.
• Pour into sterilized jars and seal, store in the freezer. Or pour into mason jars, that can be closed airtight and store in the refrigerator for immediate consumption.