Preparation
Stir in persimmon, apricot juice, lemon juice, mint, nutmeg, coriander and stevia or maple in a medium sized heavy saucepan and cook the pot over low heat syrup. Simmer, covered for 5 minutes, stirring frequently.
Wild Persimmon Jam keep, sealed, frozen in the refrigerator for 10 days or for 6 months.
Yield: 1-1 / 4 cup
Recipe source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)
Reprinted with permission.
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