Persimmon Jam is an absolute delight and one of the simplest recipes to make. Thanks to the natural pectin in persimmons, the jam thickens beautifully on its own – no need for additional thickeners. However, a splash of lemon juice and a touch of sugar or monk fruit sweetener elevate its flavor, creating a perfect balance of sweet and tart.
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In This Persimmon Jam Recipe
Why I Love Persimmon Jam
It’s a unique treat: Unlike common jams, you won’t find persimmon jam at your average store. Making it at home is a SPECIAL experience and a tasty way to celebrate fall’s bounty.
Last weekend, my neighbors surprised me with a generous crate of ripe persimmons. As I worked on crafting a persimmon tart, I discovered just how quickly puréed persimmons gel. It was a pleasant surprise that led me down a YUMMY path.
And now, here we are with a delightful fall-inspired persimmon jam recipe, ready to spread on toast, swirl into yogurt, or enjoy straight from the jar!
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Persimmon Jam Ingredients
- Persimmons: The star of the recipe, packed with natural pectin to create a smooth, gelled consistency.
- Lemon Juice (Optional): Freshly squeezed lemon juice adds a bright, zesty note and helps enhance the flavor balance, bringing out the natural sweetness of the persimmons.
- Sugar, Monk Fruit or Your Favorite Sweetener (Optional): Adjust to taste. A touch of sweetener complements the rich, earthy sweetness of persimmons, but feel free to skip it if you prefer a more naturally sweet taste!
How to Make Persimmon Jam in 10 Minutes
To make persimmon jam in just 10 minutes, you’ll need a BLENDER OR A FOOD PROCESSOR – whichever you have on hand works great. I personally used a food processor for this recipe.
You’ll find a step-by-step visual guide below to help ensure your success. You can also watch a short video on how to make persimmon jam on my YouTube channel below.
With minimal prep, you can enjoy delicious homemade persimmon jam, perfect for spreading on toast, swirling into yogurt, or even adding to baked goods. So, let’s get started!
1. Remove the Core: There’s no need to peel the persimmon. Just use a bird’s beak paring knife to quickly remove the core.
2. Slice the Fruit: If using a food processor, cut it into pieces small enough to fit in the chute.
3. Place the Persimmons in the Food Processor or Blender: Add the prepared persimmons to your food processor or blender.
4. Puree the Persimmons: Blend the persimmons until they reach a smooth, thick consistency.
Add Optional Sweetener and Lemon to Persimmon Jam
5. Add Sweetener (Optional): Once your persimmons are pureed, taste the mixture and decide if you’d like to add a sweetener.
– You can use traditional sugar, monk fruit, honey or any sweetener of your choice to enhance the flavor.
– Start with a teaspoon at a time, as persimmons can vary in sweetness depending on their ripeness, and blend it into the puree until it’s fully dissolved.
– Taste again and adjust if necessary, adding more sweetener in small increments until it reaches your desired level of sweetness.
– REMEMBER: The sweetener is optional. You may prefer the natural sweetness of the persimmons without any added sugar.
6. Add Lemon Juice (Optional): Consider adding a splash of freshly squeezed lemon juice to the mixture. The acidity from the lemon juice helps balance the natural sweetness of the persimmons, enhancing the overall flavor. It also adds a refreshing, zesty note that brightens the jam.
TIP: I typically add about a quarter teaspoon of lemon juice to 2 cups of puree, which brightens the flavor of the jam but doesn’t leave a pronounced lemon flavor.
7. The Result: Delicious persimmon jam.
Canning Persimmon Jam
8. Pour the Persimmon Puree into Jars: Once your persimmon puree is ready and well-seasoned with sweetener and lemon juice (if desired), it’s time to transfer it into jars.
– Choose clean, sterilized jars to ensure the jam stays fresh and free from contaminants.
– Leave about half an inch of space at the top to allow for any expansion if you plan to refrigerate or freeze.
– Gently tap the jars on the counter to release any air bubbles, ensuring the puree settles evenly.
– If you’re canning the jam for longer storage, make sure the rims of the jars are clean and dry before sealing tightly with lids.
9. Let The Jars Sit for about 15 Minutes and Your Persimmon Jam Will Begin to Set: Store the jars in the refrigerator, and by the next day, the jam will be even thicker.
Frequently Asked Questions
Yes! Persimmons are rich in fiber, antioxidants (like vitamin C), and beneficial plant compounds like tannins. They are also low in fat and provide a good source of vitamins A and E, making them a nutritious choice.
There are two main types of persimmons:
Fuyu Persimmons: These are squat and look similar to tomatoes. You can eat them while still firm. They are crisp and sweet, perfect for snacking or adding to salads.
Hachiya Persimmons: These are elongated and heart-shaped. They must be fully ripe (soft and jelly-like) before eating, as unripe Hachiyas can taste extremely astringent due to high tannin content.
Fuyu Persimmons are ready to eat when they turn a vibrant orange and have a firm texture, similar to an apple.
Hachiya Persimmons are ripe when they become very soft, almost jelly-like, and their skin is deep orange-red. If a Hachiya persimmon feels squishy in your hand, it’s ready!
Store unripe persimmons at room temperature until they ripen. Once ripe, you can store them in the refrigerator for a few days to a week. If you have too many ripe persimmons, consider freezing them for smoothies, purees, or baking.
Yes, persimmon skin is edible and packed with nutrients. However, some people prefer peeling it due to its tougher texture, especially in the case of Hachiya persimmons.
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Persimmon Jam Storage Tips
Sterilize Your Jars: Before storing persimmon jam, ensure your jars are thoroughly cleaned and sterilized. Boil jars and lids in water for at least 10 minutes, then let them air-dry completely.
Use Airtight Containers: Always store persimmon jam in airtight jars or containers to maintain freshness and prevent contamination.
Refrigerate Persimmon Jam
Once opened, keep the persimmon jam refrigerated. It should last for up to 2-3 weeks in the fridge, but always check for any signs of spoilage before consuming.
Freeze Persimmon Jam
For longer storage, you can freeze persimmon jam. Use freezer-safe containers or jars, leaving about an inch of headspace to allow for expansion. You can store it in the freezer for up to 6 months. Thaw it in the refrigerator when ready to use.
That’s everything you need to know to make the most scrumptious persimmon jam. If you love persimmons, I definitely recommend giving this vibrant dessert a try.
Happy Baking!
Want More Healthy Recipes?
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Scroll Down for Recipe and Video
Persimmon Jam: Easy 10 Minute Recipe
Equipment
- 1 Food Processor or Blender
- Canning or Storage Jars – To hold 2 cups of persimmon jam.
Ingredients
- 5 Persimmons – I used large Fuyu Persimmons.
- 2 Teaspoons Sugar or Monk Fruit or Honey or Your Favorite Sweetener (Optional) – The jam tastes great with or without sweetener. I used brown monk fruit.
- ¼ Teaspoon Fresh-Squeezed Lemon Juice (Optional) – Adds brightness. You would have to add more lemon juice if you wanted to taste the lemon.
Instructions
You'll find step-by-step photos in the post.
Puree the Persimmons
- Remove the Core: There's no need to peel the persimmon. Just use a bird's beak paring knife to quickly remove the core.
- Slice the Fruit: If using a food processor, cut it into pieces small enough to fit in the chute.
- Place the Persimmons in the Food Processor or Blender: Add the prepared persimmons to your food processor or blender.
- Puree the Persimmons: Blend the persimmons until they reach a smooth, thick consistency.
Add Optional Sweetener and Lemon Juice
- Add Sweetener (Optional): Once your persimmons are pureed, taste the mixture and decide if you'd like to add a sweetener. – You can use traditional sugar, monk fruit, honey or any sweetener of your choice to enhance the flavor. – Start with a teaspoon at a time, as persimmons can vary in sweetness depending on their ripeness, and blend it into the puree until it's fully dissolved.– Taste again and adjust if necessary, adding more sweetener in small increments until it reaches your desired level of sweetness. – REMEMBER: The sweetener is optional. You may prefer the natural sweetness of the persimmons without any added sugar.
- Add Lemon Juice (Optional): Consider adding a quarter teaspoon of freshly squeezed lemon juice to the mixture. The acidity from the lemon juice helps balance the natural sweetness of the persimmons, enhancing the overall flavor. It also adds a refreshing, zesty note that brightens the jam. TIP: I typically add about a quarter teaspoon of lemon juice to 2 cups of puree, which brightens the flavor of the jam but doesn't leave a pronounced lemon flavor.
- Puree Some More: Puree to blend all the flavors
Canning Your Persimmon Jam
- Pour the Persimmon Puree into Jars: Transfer it into jars. – Choose clean, sterilized jars to ensure the jam stays fresh and free from contaminants. – Leave about half an inch of space at the top to allow for any expansion if you plan to refrigerate or freeze. – Gently tap the jars on the counter to release any air bubbles, ensuring the puree settles evenly. – If you're canning the jam for longer storage, make sure the rims of the jars are clean and dry before sealing tightly with lids.
- Let The Jars Sit for about 15 Minutes and Your Persimmon Jam Will Begin to Set: Store the jars in the refrigerator, and by the next day, the jam will be even thicker.
Storage Tips
- Refrigerate: Once opened, keep the persimmon jam refrigerated. It should last for up to 2-3 weeks in the fridge.
- Freeze: For longer storage, you can freeze persimmon jam. Use freezer-safe containers or jars, leaving about an inch of headspace to allow for expansion. You can store it in the freezer for up to 6 months. Thaw it in the refrigerator when ready to use.
Video
Notes
Wow! That was quick and delicious. Thank you.
You’re welcome. It’s a fun one!