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 other varieties (fuyu, cinnamon, and sweet pumpkin) this recipe uses hachiya persimmons. Other varieties might work, but I have not tested them myself. For this reason, I can’t guarantee the results.
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 persimmon jam. I follow a similar ratio for most of my jams: apple pie preserves, plum preserves, strawberry-fig preserves to name a few.
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. Fuyu persimmons are flat on the bottom and 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 a lot fewer tannins and may be eaten while crisp. If you have the fuyu variety, check out the following recipes: Fuyu Persimmon Preserves and Persimmon-Pumpkin Bars. I promise you won’t be disappointed!
Are Persimmons Good For You?
The nutritional benefits of persimmons are too many to mention. Besides being a great source of antioxidants, persimmons also contain abundant amounts of vitamins B, C, and thiamin. A quick internet search attributes persimmons to many health benefits. These benefits include: aid in digestion, improved eyesight, reducing the risk of cancer, building the immune system, lowering blood pressure, and aiding in weight loss. This persimmon jam recipe is about as simple as it gets; with all the health benefits, there’s no reason not to make it! My favorite way of eating this jam is 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 jam!
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Persimmons are both healthy and delicious, so make this jam today!
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.
Add persimmon pulp to a medium-sized pot and cover with 3/4 lb. sugar. Add cinnamon, lemon juice, and lemon zest.
Stir all the ingredients and bring to a rolling boil over medium-high heat.
Stir occasionally to prevent burning, and cook for an additional fifteen to 25 minutes, or until thickened. Because of the high content of pectin in persimmons, this jam thickens up a lot quicker than most jams.
Ladle into sterilized jars and process in boiling water for an additional ten minutes.