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Persimmon Jam Recipe
4.6 from 261 votes

Persimmon Jam Recipe

Persimmon Jam is made by cooking peeled and quartered persimmons with sugar and lemon juice, including lemon halves for natural pectin. The mixture is boiled and reduced until it reaches a set consistency, then blended smooth before being poured into sterilized jars. This jam has a balanced sweet and citrus flavor and can be stored safely after sealing.

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 70 servings
Calories: 62 kcal
Course: Breakfast
Cuisine: French

Ingredients

  • 2.2 Pounds persimmon
  • 4 Cups sugar
  • 1 lemon juice of one
  • lemon of squeezed out lemon, halves

Instructions

    Cup of Yum
  1. Rinse Persimmon, pat dry.
  2. Cut persimmon into quarters. Cut out stem part. Peel fruits. Some persimmon varieties have a jelly like seed pod in the fruit, take out if you find one.
  3. Cut persimmons into chunks.
  4. Place fruits into a large pot with the sugar, lemon juice, and squeezed out clean lemon halves.
  5. Stir everything well and keep over high heat.
  6. Bring to a rolling boil and reduce heat to a medium heat setting.
  7. Allow the jam to cook and reduce. This can take 30-50 minutes.
  8. When you think it looks cooked, blend jam smoothly.
  9. Test if the jam is set by dropping some hot jam on an ice-cold plate and move the plate around. If the jam is running, it needs to reduce more. If it's not moving it's set. Repeat the process until it looks set. You can also test if your jam is set with a candy thermometer, 105 Celsius/220 Fahrenheit.
  10. Pour hot jam into clean sterilized jars.
  11. Close jars tight with lids and turn upside down to create a vacuum. Allow to cool and store lid up on a shelf, away from direct sunlight, in a cool and dry place.

Notes

  • Adding untreated organic lemon halves provides natural pectin to help the jam set and preserve well; use only untreated lemons to avoid chemicals.
  • One teaspoon of the finished jam is considered a single serving, and the total yield is about three jars or seventy servings.
  • The lemon halves can be omitted, but this may reduce pectin content and jam firmness.

Nutrition Information

Serving 8g Calories 62kcal (3%) Carbohydrates 16g (5%) Potassium 46mg (1%) Sugar 11g (22%) Vitamin C 10.2mg (11%) Calcium 4mg (0%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 70 servings

Amount Per Serving

Calories 62

% Daily Value*

Serving 8g
Calories 62kcal 3%
Carbohydrates 16g 5%
Potassium 46mg 1%
Sugar 11g 22%
Vitamin C 10.2mg 11%
Calcium 4mg 0%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.