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Persimmon Jam

by Yejiskitchenstories

Persimmon jam is easy to make and can be used in oatmeal, yogurt bowls, cheesecake, or as a spread for toast!

Persimmon jam is really easy to make and a perfect way to preserve persimmons when they are in season. They are high in pectin, so they make great fruits for making jam. Persimmons are usually in season right around the holidays and persimmon jam is rarely found in stores— making them great handmade gifts for friends and family!

I love making persimmon jam around this time of year! Persimmons are also great baked, like my recipe for Baked Persimmon with Oat Crumble, or even as an appetizer like my recipe for Persimmon Prosciutto Burrata Salad.

What you’ll need:

  • Persimmons: I prefer to use Fuyu persimmon for this recipe. I used very ripe frozen persimmons for this (I froze them to prevent them from ripening more), but you can use unripe persimmons too! If using unripe persimmons, make sure to dice them up small and cook until tender.
  • Sugar: I used white sugar for this recipe, but you can other sugar alternatives. I do not recommend brown sugar because it may overpower the persimmon flavor.
  • Lemon juice: the acidity from the lemon helps brighten the flavors a bit.

How to make Persimmon Jam:

  1. Peel and cut the persimmons into smaller pieces.
  2. Puree the persimmons.
  3. Transfer the persimmon puree to a saucepan and heat on medium-high heat. Add the sugar and lemon juice and continue to cook until all the sugar dissolves, about 10-15 minutes.
  4. Lower the heat to a low simmer and continue to cook until the jam thickens, about another 10 minutes.
  5. Allow the jam to cool and store it in an airtight container or prepared canning jars*.

*If canning, prepare the canning jars beforehand by sterilizing the jars in a pot of boiling water. Allow the jars to cool and dry before using transferring the jam to the jars for storage. Properly canned jars have a much longer pantry shelf life, sometimes up to a year! Refrigerate after opening.

Watch how to make Persimmon Jam

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I hope you enjoy this recipe for Persimmon Jam! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Persimmon Jam

Serves: 12 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 persimmons, ripe
  • 1½ cup sugar
  • 1 lemon, juiced

Instructions

  1. Peel and cut the persimmons into smaller pieces.
  2. Puree the persimmons.
  3. Transfer the persimmon puree to a saucepan and heat on medium-high heat. Add the sugar and lemon juice and continue to cook until all the sugar dissolves, about 10-15 minutes.
  4. Lower the heat to a low simmer and continue to cook until the jam thickens, about another 10 minutes.
  5. Allow the jam to cool and store it in an airtight container or prepared canning jars*.

Notes

*If canning, prepare the canning jars beforehand by sterilizing the jars in a pot of boiling water. Allow the jars to cool and dry before using transferring the jam to the jars for storage. Properly canned jars have a much longer pantry shelf life, sometimes up to a year! Refrigerate after opening.

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