Persimmon Jam
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INGREDIENTS
- 6 c Sugar
- 1/4 c Lemon juice
- 1 3/4 oz Powdered pectin
- Large)
- 8 Ripe persimmons - (medium to
INSTRUCTIONS
Wash persimmons, cut stem ends & force fruit through food mill or coarse strainer. Measure 4 cups pulp into deep saucepan. Add lemon juice & pectin to persimmon pulp & mix well. Heat to boiling, stirring constantly. Boil without stirring 4 minutes. Remove from heat & alternately stir & skim 5 minutes to cool. Spoon into hot sterilized jars & seal. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3771g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 14122 | ||
| Calories from Fat: 1 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 99.2mg | 3 % | |
| Potassium 226.7mg | 6 % | |
| Total Carbohydrate 3654.1g | 1075 % | |
| Dietary Fiber 4.7g | 19 % | |
| Sugars, other 3649.4g | ||
| Protein 0.6g | 1 % | |
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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. |
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Calories per serving: 14122
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