Recipe of the Week:
6 persimmons, peeled
1 cup sugar
1 lemon, juiced
2 Tbsp water
1 Tbsp cornstarch
- Peel the persimmons, chop and place in a food processor. Pulse until you are left with a smooth puree.
- Transfer 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 cornstarch until the cornstarch is dissolved. Add the mixture to the persimmon puree followed by the lemon juice and boil on low - medium heat for 15 minutes until slightly thickened.
- Let the jam cool to room temperature. Pour into mason jars and store in the refrigerator for up to 7-10 days.