No-Cook Persimmon Freezer Jam

1. 1

   In a large saucepan over medium-high heat, combine the persimmon purée, sugar, lemon juice, orange zest, and nutmeg; bring to a boil and cook until slightly thickened, about 30 minutes.

2. 2

   Pack the jam into sterilized freezer jars or containers, leaving 1/2 inch of headspace at the top.

3. 3

   Run a clean knife or thin spatula around the inside edges of the jars to release any air bubbles.

4. 4

   Wipe the rims with a damp paper towel to remove any residue.

5. 5

   Seal the jars.

6. 6

   Set the jam aside to cool.

7. 7

   Store the jam in the freezer.

• Calories 58.63 kcal Low Source
• Protein 0.23 g Low Source
• Carbs 15.34 g Moderate
• Total Fat 0.0 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 0.37 mg Low Source
• Fiber 0.23 g Low Source
• Sugar 15.06 g High
• Added Sugar 0.0 g Low Source
• Calcium 0.12 mg Low Source
• Iron 0.0 mg Low Source
• Potassium 32.99 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 6.09 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊