Persimmon Jam

Persimmon Jam

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Lately, I have been making a lot of jam, but today we’re focusing on Persimmon Jam. Hachiya Persimmon Jam, to be exact. Although there are many other persimmon varieties (Fuyu, Cinnamon, and Sweet Pumpkin), this specific recipe uses Hachiya Persimmons.

Hachiya persimmons have shiny skin, and 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, edible skin.

So get your hands on some ripe Hachiya persimmons and let’s get this party started!

Persimmons have large, shiny seeds inside. If you live in zones 4-9 and have the land, you can use these seeds to plant your own persimmon tree

Persimmon Jam

Every Fall, I get a surprise delivery; a bag full of beautiful Hachiya persimmons dropped off at my doorstep. I owe this surprise to my friend Rose’s mother, Roselyn. She is so sweet to think of me every year. I hope you have sweet people like Roselyn in your life too!

Although I normally eat the persimmons as-is, this year I decided to try my hand at making Hachiya Persimmon Jam. I follow a similar ratio for most of my jams (Apple Pie Preserves, Fig Preserves, Plum Preserves, Strawberry-Fig Preserves) to name a few.

If you live in the Northwest, be sure to try my Montana Mountain Berry Jam. It’s to die for!

persimmons in a bag

Persimmon Varieties

Persimmons are native to China and come in many varieties; the two most common being Hachiya and Fuyu. Hachiya persimmons are shaped like Roma tomatoes. But Fuyu persimmons are flat on the bottom and sort of squatty.

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.

Fuyus, on the other hand, have fewer tannins and may be eaten while crisp. If you have the Fuyu variety, check out the following recipes: Fuyu Persimmon Preserves and Persimmon Cake with Cream Cheese Frosting. I promise you won’t be disappointed!


Are Persimmons Good For You?

Persimmons boast a wealth of health benefits including the following:

  • A great source of antioxidants.
  • Abundant amounts of vitamins B, C, and thiamin.
  • Aid in digestion
  • Improve eyesight
  • Reducing the risk of cancer
  • Build up the immune system
  • Lower blood pressure
  • Aid weight loss.

I don’t know about you, but I can use a few of those benefits if not all of them! So be sure to stock up on this healthy fruit when it is in season, which is in Fall.

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. More information about growing your own persimmon trees can be found on the Gardening Know How website.

If you try this recipe, be sure to try my favorite way of eating this jam (with cream cheese, on toasted Sourdough Bread). So get those canning supplies ready, line up your mason jars, and let’s get busy making some persimmon jam!

You may also want to check out my Loquat Jam recipe!

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persimmon jam
3.59 from 24 votes
persimmon jam
Persimmon Jam
Prep Time
15 mins
Cook Time
20 mins
10 mins
Total Time
45 mins

Persimmons are both healthy and delicious, so make this jam today! 

Course: Condiments
Cuisine: American
Servings: 36 servings
Calories: 63 kcal
  • 1-1/2 lbs. persimmon pulp
  • 3 cups sugar
  • 1/4 tsp. cinnamon powder
  • 2 T. lemon juice (fresh)
  • 1 tsp. lemon zest
  1. Peel and pulp enough hachiya persimmons to yield 1-1/2 pounds of pulp. Use a kitchen scale to get an accurate weight. Puree using a food processor. 

  2. Add persimmon pulp to a medium-sized pot and cover with 3 cups of sugar. Add cinnamon, lemon juice, and lemon zest.

  3. Stir all the ingredients and bring to a rolling boil over medium-high heat.
  4. Stir occasionally to prevent burning, and cook 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.

  5. Ladle into sterilized jars and process in boiling water for an additional ten minutes.
Nutrition Facts
Persimmon Jam
Amount Per Serving (1 Tablespoon)
Calories 63
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 0mg0%
Carbohydrates 17g6%
Fiber 0g0%
Sugar 9g10%
Protein 0g0%
* Percent Daily Values are based on a 2000 calorie diet.

6 thoughts on “Persimmon Jam”

  • Nope, I refuse to believe that you’ve never tries a persimmon. Get out there quick and grab one from the supermarket before they’re no longer available! Hurry…. go!

  • Hilda, am looking for help. I made persimmon jam and I used a packet of pectin in doing so. The initial flavor is good then it’s chalky. Why did this happen? I used hachiya persimmons.

  • Hi Grace, I don’t use pectin in persimmon jam or preserves due to the high content of pectin that persimmons naturally have. That’s due to the amount of tannins that’s naturally in the fruit. Were your persimmons ripe enough? if not, then that could attribute to the chalky flavor you mentioned. Unlike other varieties, Hachiya persimmons are very high in tannins which makes them impossible to eat, unless very ripe.

  • Hi Hilda …this is the first year our little Fuyu Persimmon tree has born more than just two or three Persimmons ..this year it is LOADED …i have already picked over two hundred pieces ..of course the neighbors are loving the bounty..i want to make some jam to keep in the panrty ..(NOT IN THE FREEZER) CAN YOU SUGGEST A RECIPE that i dont have to water bath again ..ALSO LIKE TO TRY A RELISH OR A CHUTNEY …i live in Tasmania ..Australia..

  • Hi Annette,
    You lucky woman, sounds like you hit the jackpot this year! I’ve been out of town so I haven’t received any yet, hoping my friends still have some to spare to share with me when I get back. I recommend making the recipe. I keep it in the pantry, no need to freeze. I have not tried making chutney, only because I’m not a fan of chutney. Hopefully, you can find a recipe online. Good luck, let me know how it goes!

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