Make sure you use ripe persimmons. Clean persimmons, peel, if you spot any seeds, discard them. Chop into little pieces. Puree the fruit using a food processor. You should have between 1 1/2-2 cups of puree. Pulse until you are left with a smooth puree.
Transfer persimmon puree into a medium saucepan over medium-high heat and add the honey and lemon. Boil for 15 minutes on medium to low heat, stirring occasionally not burning. Add water if its too thick.
Let the jam cool down to room temperature. Pour in a jar and store in fridge. You may freeze it.
Hi! I’m Debbie!
Someone once said, “When you come out of the storm, you won’t be the same person who walked in.”
As a nutritional health coach and culinary fanatic, I love to help people conquer their health issues, in the same way I was able to heal my own.