Try this Barbara's Persimmon Jam recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat, stirring often until thickened, usually about 20 minutes. Pour into sterilized half-pint jars and seal at once. This recipe yields about 6 half-pint jars.
Source: "My Front Porch (canning archive) at http://www.flash.net/~tinyt"S(Formatted for MC5): "11-22-1999 by Joe Comiskey - jcomiskey~~at;krypto.net"Yield: "6 half-pints"
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Serving Size: 1 recipe (854g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 2439 | ||
Calories from Fat: 5 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 520.7mg | 14 % | |
Total Carbohydrate 627.2g | 184 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 626g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2439
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