Freezer Persimmon Jam

• Vegan
• Gluten free

• Produce

  • 1 1/2 lb Fuyu or hachiya persimmons, ripe soft

• Condiments

  • 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 3 oz Liquid pectin
  • 1 pinch Nutmeg
  • 2 cup Sugar

Found on justapinch.com

Description

Ingredients

• 1-1/2 lb fuyu or hachiya persimmons, soft-ripe
• 2 c sugar
• 3 oz liquid pectin
• 1 pinch nutmeg
• 1/4 c lemon juice, fresh

Directions

• 1Cut or pull off stems from persimmons; discard stems. If Fuyu persimmons are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin. 2If using Fuyu, mash pulp, or coarsely chop using a knife or food processor (do not puree); you should have 1-1/2 cups fruit. If using Hachiya persimmons, cut pulp into about 1/2-inch chunks; you should have about 2 cups of fruit. 3In a bowl, mix fruit, sugar and nutmeg; let stand for 10 minutes, stirring occasionally. Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes. 4Fill 1/2-pint jars or freezer containers to 1/2 inch of rim. Cover, and let stand 12 to 16 hours at room temperature. 5You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened. Or freeze to store longer; cover and chill thawed jam.