Whether you prepare this Persimmon Jam recipe for yourself, or to give out to friends, you'll find this recipe both easy and delicious! My favorite way to enjoy persimmon jam is on sourdough toast with a light layer of cream cheese, yum!
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Lately, I have been making a lot of jams. Today, however, we're focusing on Persimmon Jam! We'll be using a combination of Hachiya and Fuyu Persimmons to make this jam. Although there are other varieties including Cinnamon, and Sweet Pumpkin, I have not tried this recipe with them.
I follow a similar ratio for most of my jams (apple preserves, fig preserves, plum preserves, and strawberry-fig preserves) to name a few. So get your hands on some ripe orange Hachiya and Fuyu persimmons and let's get this party started!
🫙 How to Make Persimmon Jam
Step 1: Rinse, peel, and pulp enough Fuyu and Hachiya persimmons to yield 2 pounds of pulp. Use a kitchen scale to get an accurate weight. Puree using a food processor or blender.
Step 2: Add persimmon pulp to a medium-sized saucepan and cover with 3 cups of sugar. Sprinkle with cinnamon, lemon juice, and lemon zest. Stir all the ingredients and bring the mixture to a rolling boil over medium-high heat.
Step 3: Stir the jam occasionally to prevent burning, and simmer for an additional 25 minutes, or until thickened. Because of the high content of pectin in persimmons, this jam thickens up a lot quicker than most jams.
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Step 4: Ladle hot jam into sterilized jars and process in a boiling water bath for an additional ten minutes. For higher altitudes, add an additional 5 minutes.
🤷🏻♀️ Recipe FAQs
Persimmons are native to China and come in many varieties; the two most common being Hachiya and Fuyu.
Hachiya persimmons are very astringent because they contain a high content of tannins. As a result, they are undesirable to eat until very ripe and mushy. They are perfect for making Persimmon Bread!
Fuyus, on the other hand, have fewer tannins and may be eaten while crisp. If you have the Fuyu variety, be sure to check out my Fuyu Persimmon Preserves recipe.
Hachiya persimmons have shiny skin and a sweet, jelly-like texture. When ripe, they taste super sweet and don't even require teeth to enjoy; I'm not kidding! You can literally suck the pulp right out of the soft skin.
Fuyu persimmons, on the other hand, have a firmer texture, similar to juicy apples. Fuyu persimmons taste good even while firm, while Hachiya persimmons need to be very soft in order to avoid the astringent taste.
Persimmon skin is very soft and delicate and easy to eat. Although, some choose to peel the skin and eat the flesh inside. In the end, it's a matter of preference.
• Persimmons boast a wealth of health benefits including the following:
• A great source of antioxidants.
• Abundant amounts of vitamins B, C, and thiamin.
• Aid digestion
• Improve eyesight
• Reducing the risk of cancer
• Build up the immune system
• Lower blood pressure
• Aid weight loss.
If you'd like to grow a persimmon tree, I'm happy to report that they do well in the U.S., in Zones 4 through 9.
👩🏼🍳 Pro Tips
- If you don't use ripe Hachiya persimmons, the end result will be an astringent tasting jam that's hard to eat.
- Because persimmons have high pectin content never add extra pectin to persimmon jam or the texture will be too thick.
- If you have a large harvest of ripe persimmons, you can peel and puree the persimmon flesh and freeze in one to two cup portions. The pulp can be used to make persimmon bread, jam, and protein shakes.
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📖 Recipe
Persimmon Jam
Ingredients
- 2 lbs persimmon pulp (combination of Fuyu and Hachiya)
- 3 cups sugar
- ¼ teaspoon cinnamon powder
- 2 tablespoon lemon juice (fresh)
- 1 teaspoon lemon zest
Instructions
- Rinse, peel, and pulp enough Fuyu and Hachiya persimmons to yield 2 pounds of pulp. Use a kitchen scale to get an accurate weight. Puree using a food processor or blender.
- Add persimmon pulp to a medium-sized saucepan and cover with 3 cups of sugar. Add cinnamon, lemon juice, and lemon zest. Stir all the ingredients and bring the mixture to a rolling boil over medium-high heat.
- Stir occasionally to prevent burning, and simmer for an additional 25 minutes, or until thickened. Because of the high content of pectin in persimmons, this jam thickens up a lot quicker than most jams.
- Pour jam into sterilized jars and process in a water bath for an additional ten minutes.
Notes
- If you don't use ripe Hachiya persimmons, the end result will be an astringent tasting jam that's hard to eat.
- Because persimmons have high pectin content never add extra pectin to persimmon jam or the texture will be too thick.
- If you have a large harvest of ripe persimmons, you can peel and puree the persimmon flesh and freeze in one to two cup portions. The pulp can be used to make persimmon bread, jam, and protein shakes.
Dawn says
This seems like a wonderful recipe. Once complete can the jam store on the shelf and how long?
Hilda Sterner says
Hi Dawn, If you waterbath can it, it can be stored in the pantry for a year or more.
Marylou Hurt says
Cups. Not lbs. ??? Never have had a kitchen scale.
Hilda Sterner says
Hi Marylou, So sorry, when I created this recipe, years ago, I measured using my scale, I did not measure using cups. Kitchen scales are great for getting precise measurements and this one on Amazon is under $10. (https://amzn.to/4g4HbWR). If you don't want to purchase one, no problem. You may want to try a different recipe with cup measurement. Take care!