Persimmon lemon jam - fuyu and hachiya (kaki)

Persimmon lemon jam - fuyu and hachiya (kaki)
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Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes

Category: breakfast


Yield: ~2 small Jars

820 g mashed over ripe Persimmon (I used 5 Hachiya & 7 Fuyu Persimmons)
500 g Sugar crystals
200 ml freshly pressed Lemon juice
Lemon Zest strips of 1 Lemon (I used 1 big sized round Indian Lemon - if Italian Lemon, then use only half)


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Added 9 years ago by:
Helene DSouza Helene D'Souza
     125 recipes
7 people cheffed this recipe
Alanna Suzanne HerbertRene ShortMarilyn LarkinLorrie SepulvedaSusan Cox-CartwrightНата ЯременкоHelene DSouza
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