Persimmon Jam
Capture the essence of autumn in a jar with this delightful Persimmon Jam recipe, perfect for spreading on toast, dolloping over yogurt, or gifting to loved ones. Made with ripe Hachiya or Fuyu persimmons, this jam combines the natural sweetness of the fruit with a hint of tangy lemon juice and optional warming cinnamon for a cozy flavor twist. With just a handful of ingredients and 50 minutes from start to finish, this recipe is surprisingly simple yet irresistibly flavorful. Whether you prefer a luscious, chunky texture or a silky-smooth puree, this homemade jam can be customized to your liking. Preserve the season’s bounty and enjoy the vibrant taste of persimmons year-round!
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Recipe Information
Ingredients
- 6 pieces Ripe persimmons (Hachiya or Fuyu)
- 1 cup Granulated sugar
- 2 tablespoons Lemon juice
- 0.25 cup Water
- 0.25 teaspoons Ground cinnamon (optional)
Instructions
Wash the persimmons thoroughly, then peel and remove any seeds or cores. Cut the flesh into small chunks.
In a medium-sized saucepan, combine the persimmon chunks, granulated sugar, lemon juice, and water. Stir to mix evenly.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to low and let the mixture simmer for 25-30 minutes, stirring occasionally. The persimmons will break down and the mixture should start to thicken.
If you prefer a smoother texture, use an immersion blender to puree the jam directly in the saucepan. Alternatively, transfer the mixture to a blender, blend until smooth, and return it to the saucepan.
If using ground cinnamon, stir it into the mixture and let it simmer for an additional 5 minutes.
To check the consistency, place a small spoonful of jam onto a chilled plate. If it holds its shape and doesn't run, it’s ready. If it's too runny, continue simmering for a few more minutes.
Once the jam has reached the desired consistency, remove it from the heat and let it cool slightly.
Transfer the jam to sterilized jars while still warm, leaving about 1/4-inch of space at the top. Seal tightly and let cool completely at room temperature.
Store the persimmon jam in the refrigerator for up to 2 weeks, or process the jars in a hot water bath for longer shelf life.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8 mg | 0% | |
| Total Carbohydrate | 389.8 g | 142% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 326.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
