Persimmon Jam Recipe
Persimmon jam is the perfect way to preserve the rich, honeyed flavor of ripe persimmons in a smooth, glossy spread. This homemade version is simple, reliable, and delivers a beautifully balanced sweetness with a hint of citrus brightness. Whether you’re spreading it on warm toast or serving it alongside cheese, this jam turns everyday moments into something special.
Why This Persimmon Jam Is the Best recipe on the internet
- Uses fresh, ripe persimmons for a naturally rich and fruity flavor.
- Creates a smooth, true jam texture thanks to blending for consistency.
- Perfectly balanced with bright lemon juice to enhance sweetness and preserve color.
- Makes a large batch (about 10 jars), ideal for gifting or stocking your pantry.
- Properly canned and sealed, it can last up to one year, making it practical and economical.
- Made with simple pantry ingredients, no complicated additives or artificial preservatives.
- Versatile enough to enjoy on toast, biscuits, yogurt, or cheese boards.
Ingredients
- 4 pounds of ripe persimmons
- 6 and 2/3 cups of granulated sugar
- 1/2 cup of lemon juice
- 1 cup of water
How to make Persimmon Jam at home
- Preparation: Start by washing the persimmons thoroughly. Then, core and peel them as you would with potatoes. Chop them into smaller pieces and place them in a saucepan.
- Cooking: Add about a cup of water and cook the persimmons over medium heat for roughly 15 minutes, stirring occasionally until they become soft.
- Sweetening: Slowly stir in the 6 and 2/3 cups of sugar until fully dissolved.
- Finishing Touch: Add the lemon juice and increase the heat to bring the mixture to a boil. Let it boil for about 15 minutes, stirring frequently.
- Blending and Canning: Use an immersion blender to achieve the desired jam texture. Once done, carefully fill sterilized mason jars with the hot jam. Don’t forget to date and label your jars
Storage Tips
To ensure your jam stays fresh for up to a year, thoroughly wash and sterilize the mason jars by baking them in the oven. Seal the jars tightly and store them in a cool, dry place. Once opened, keep the jam refrigerated.
Serving Tips for Persimmon Jam
Spread it generously over warm buttered toast, croissants, or English muffins for an easy breakfast.
Spoon it over plain Greek yogurt or vanilla ice cream for a naturally sweet topping.
Pair it with brie, goat cheese, or sharp cheddar on a charcuterie board.
Use it as a glaze for roasted chicken or pork for a sweet and tangy finish.
Swirl it into oatmeal or overnight oats for extra flavor without extra effort.
Add a thin layer between cake layers or inside thumbprint cookies.
Stir a spoonful into warm tea for a subtle fruity sweetness.
Spread it inside a grilled cheese sandwich with brie for a sweet and savory twist.
Persimmon Jam recipe
Ingredients
Method
- Start by washing the persimmons thoroughly. Then, core and peel them as you would with potatoes. Chop them into smaller pieces and place them in a saucepan
- Add about a cup of water and cook the persimmons over medium heat for roughly 15 – 20 minutes, stirring occasionally until they become soft.
- Slowly stir in the 6 and 2/3 cups of sugar until fully dissolved.
- Add the lemon juice and increase the heat to bring the mixture to a boil. Let it boil for about 15 – 20 minutes, stirring frequently.
- Use an immersion blender to achieve the desired jam texture. Once done, carefully fill sterilized mason jars with the hot jam.
