Persimmons are in season during the winter, and we think there is no better way to spend a rainy winter day than cooking up a storm in your kitchen. Add this jam recipe to the list!
Recipe Tester Feedback: "Yum yum yum! If you are doubtful about persimmons, then making this jam may just change your mind about them! This jam would be great on toast or scones for a change, and I think it would be fabulous as a filling for butterfly cakes too. It will keep people guessing about what the flavour is." - Gail
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 30 minutes
Makes approx. 500g jam
Can be frozen
- Add the persimmon (500g), sugar (400g) and lemon juice (50g) to the bowl. Place the internal steaming basket on top to avoid spatters. Program 30 minutes / 100C / Speed 2.
- Place into sterilised jars.