Persimmon Freezer Jam

by Kathleen Morrison

Servings: 1 batch

INGREDIENTS

4 cups persimmon purée
3 cups sugar
2 tbsp. lemon juice
1/4 tsp. lemon peel

INSTRUCTIONS

Mix all ingredients together and boil at low temperature for approximently 20 minutes or until thickened. Pour into sterilized jars and seal. Store in refridgerator or freezer.

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Tagged: jelliesjams, persimmonjam add tags

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