Persimmon Jam (Hachiya and Fuyu)
Persimmons are both healthy and delicious, so make this jam today!
Servings: 36 servings
- 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
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.
- 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.
Serving: 1Tablespoon | Calories: 63kcal | Carbohydrates: 17g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 9g