Easy Persimmon Jam Recipe
I love making jam, with this easy four-ingredient recipe, I make persimmon jam in just about 30 minutes and there are only three steps. I enjoy it on bread, used in a recipe, or stored for future use. The sweet and creamy delight is also perfect for a housewarming or hostess gift. I also like to freeze it and save it for summer when it is not in season.
Table of contents
Persimmons are a very underrated fruit, and I think it’s time they get more attention. Maybe it’s because they can be very sour and bitter if eaten before they are ripe. However, some varieties can be eaten at any time, which I made sure to use in this recipe.
The Giant Fuyu persimmon is sweet and delicious whenever eaten, even if picked right off the tree. I will share more info about this in the FAQs section. Persimmons are high in pectin and historically have been used to make jelly and as a thickening agent, its the perfect choice for an easy homemade jam recipe.
I designed this recipe to be fast because I am impatient, and I do not like to wait. After cooking and chilling, this jam can be spread on some bread or muffins, mixed into oatmeal, or drizzled on ice cream. It tastes incredible on my homemade brioche bread.
The jam would also make great hostess gifts! Put it on pancakes, oatmeal, or pair it with cheese, there are so many combos you can enjoy this seasonal jam with! Also, you can easily store it and enjoy it for days and weeks to come! This is probably the best way to use leftover persimmons.
Why you will love this recipe
- It takes just about 30 minutes: I love fast and easy recipes, and this is one of them. Anything I can finish in about 30 minutes is quick to me and this is one of them. There is no baking involved either. It is all done on the stovetop.
- Only three simple steps: With my simple recipe, I can get this done in no time at all. Most of the time is waiting for the jam to thicken on the stove. But don’t rush things. Let it simmer and thicken naturally so it does not burn.
- It makes the perfect gift: I enjoy sharing my scrumptious creations with friends and family. My persimmon jam in a pretty glass jar with a ribbon on it makes a wonderful hostess or housewarming gift for anyone.
- Storage is easy: This recipe is made for canning, so it is already planned to be packed into jars and stored for later. However, that does not mean one or two jars cannot stay in the fridge for coffee, toast, and other reasons.
What you’ll need to make persimmon jam
Special items
- Food processor – To puree the persimmons.
- Saucepan – For boiling and cooking the jam.
- Mason jars – To can and save the jam.
- Bowls
- Cooking utensils
Ingredients
- Persimmons – There are many kinds of persimmons, but I like to use the Giant Fuyu persimmon to make jam because it is sweeter and non-astringent. They are also huge and “seedless,” which means there are only going to be one or two seeds in them.
- White granulated sugar – It is important to use granulated sugar for sweetening because the large crystals help leave less room for impurities for the purest and clearest results. Sugar also helps the jam gel faster.
- Lemon juice – I used lemon juice I squeezed myself for the freshest and most natural taste for a pop of flavor to balance the sweetness. The acidity activates the pectin in the fruit to set the jam and preserve it as well.
- Cornstarch – Mixed with water to dissolve it, cornstarch is the perfect thickening agent for this jam.
- Water
How to make persimmon jam?
- Clean and puree: First, I clean and discard any seeds before chopping the persimmons into smaller pieces.
- Puree: Next, I puree the fruit in the food processor to get about 1½ cups.
- Boil: Then, I pour it into a medium saucepan and add the sugar, boiling for 15 minutes on medium heat, stirring occasionally.
- Thicken the fruit: Afterward, I mix the cornstarch with the water until it dissolves before adding it to the puree with the lemon juice. I boil it on medium-low for another 15 minutes, stirring occasionally until slightly thickened.
- Cool and store: Now, I let the jam cool to room temperature before pouring it into sterilized jars to seal and store.
Canning
- If I am making this jam for storage, I use sterilized canning jars with two-part canning lids.
- I ladle it into the jars with about a quarter of an inch of space on top for air. Then, I close them with the two-part lids and place them in a pot with some water.
- I boil them for 10 minutes before letting them cool to room temperature.
- If I am not canning it, then I just put it in regular jars and refrigerate or freeze it.
Expert tip
Different types of persimmons
I have already mentioned that I chose the large, orange Giant Fuyu persimmon for my jam because it is always sweet. They can be eaten right off the tree and are very popular since they are seedless and non-astringent. Hyakume persimmons are my second favorite and are also known as brown sugar persimmons because of their flavor. They are the same color as a Fuyu but look more like an acorn in shape.
Saijo persimmons are another sweet persimmon said to be seedless. They are bright orange, oblong, and taste like honey. Another non-astringent persimmon is the Izu. It is round, flat, and light orange with a sweet flavor that tastes like honey. Jiro is also non-astringent with a sweet fruit, but it does not produce good fruit often as they are prone to cracking.
The most common persimmon found all over the world in grocery stores and farmers’ markets is the Hachiya persimmon. It is an astringent variety but is usually picked when ripe. The acorn-shaped bright orange persimmons must be completely ripe and mushy to be sweet when used in recipes.
Recipe variations and add-ins:
- Add spices: Sometimes I like to add some of my favorite spices to my jam for extra flavor like cinnamon, cardamom, cloves, allspice, ginger, and nutmeg.
- Make it spicy: At other times, I will add a pinch of red pepper flakes to one of the jars for a bit of spiciness.
- Different flavors: To be extra creative, I often just pull out some of my extracts and add a few drops of some of my favorites like almond, vanilla, mint, or rum.
- Give it some zest: Another way to give it more flavor is to add lemon zest with the lemon juice. Or, to make it more interesting, use lime or orange zest instead.
- Adding other fruits: Adding other fruits is fine but be sure to taste it first. I like adding pears. I either chop or puree them with the persimmons.
Serving suggestions:
There are so many ways to serve this delicious persimmon jam. Here are some of my favorites.
- To start the day, I would enjoy it on a fluffy stack of Greek yogurt pancakes or waffles.
- Maybe for brunch, I could serve my decadent Jordan Pond popovers slathered with this persimmon spread.
- Another way to show off the deliciousness this jam is to put it inside some muffins.
- For lunch, I served these strawberry bacon grilled cheese sandwiches using persimmon jam instead of strawberry and everyone really loved it. In fact, I think I like it better than strawberries because it’s not as sweet.
- It is perfect to serve with these persimmon cheesecake pound cake bars too. The buttery flavor is creamy with tangy persimmon swirls.
Frequently asked questions
Depending on the type of persimmon, they were probably not ripe enough when they were used. The best time to pick persimmons is late September through December, depending on the location. They are high in tannins and taste bitter, sharp, and chalky when they are not ripe. However, the Fuyu persimmon can be eaten anytime so that should be fine. Try freezing the persimmons before using them to reduce the bitterness.
If the persimmons used have high levels of tannins, they can be gritty. I use Fuyu persimmons, which do not have a lot of tannins. Others that do not have a high amount of tannins are Hyakume and Saiju. But it may also be gritty if the sugar dissolves only some of the way. Be sure the jam boils long enough for the sugar to dissolve. Also, do not scrape the sides of the pot when pouring the jam into the jars.
The tannins in a persimmon cause saliva’s proteins to coagulate, creating a dry and sticky feeling. If the persimmons in the jam are not ripe enough, the jam is going to have the same effect as if you were eating an unripe fruit right off the tree. I prefer to use Fuyu persimmons, but I also make sure they are ripe too. I like them to be almost soft and squishy, so I know they are ripe. Also, I always taste them before adding them to my jam.
The easiest way to do it is to just let them soften and ripen on their own at room temperature on the counter. However, it also takes the longest. Putting them in a brown paper bag will increase the ethylene gas, which will speed it up. Add an apple or banana and it will make it ripen even faster. But the fastest way to ripen it is to freeze it. The next morning it will be ready but sometimes it can have a bit of a chalky taste.
Storage:
- Refrigerate: In the cabinet, unopened, a sealed jar will stay fresh for two months. Once opened, refrigerate and it will stay fresh for up to a month.
- Freezing: Sealed unopened jars can be kept frozen for up to six months. Or put it in a freezer bag for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Recipe tips:
- Be sure to use ripe persimmons. If they are not very ripe, they will be full of tannins, which will make them very sour, dry, and distasteful.
- For thicker jam, add more cornstarch slurry.
- I mentioned several times throughout this post that I use Fuyu persimmons because they are sweet and taste best all the time. I do not like waiting for the other kinds to be ripe, but I will if that is all I can find
- Be sure that all the sugar dissolves so the jam does not end up gritty.
- Another reason the jam could end up gritty is if you touch the sides of the pot when pouring the jam.
- To fasten the ripening of a persimmon, place it in a sealed container with an apple or banana, that will soften a Hachiya in about three to four days.
- Another, more unusual way to fast the ripening process is to freeze the unripe persimmons. Once you thaw them, the persimmon is ready to eat, it will have the soft texture you are looking for, but taste-wise it will not compare to a fresh, ripen persimmon.
- You can also freeze persimmon puree, just add it to freezer bags, about 2 cups per bag and lay them flat in the freezer. The puree can be stored frozen for up to 3 months. Thaw before serving.
Persimmon Jam Recipe
Ingredients
- 6 large persimmons peeled – Giant Fuyu are the best
- 1 cup sugar
- 1 lemon juiced
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Make sure you use ripe persimmons.
- Peel the persimmons, chop them, and place them in a food processor. Pulse until you are left with a smooth puree.
- Transfer persimmon puree into a medium saucepan over medium-high heat and add the sugar. Boil for 15 minutes on medium heat, stirring occasionally.
- Mix water and cornstarch until the cornstarch is dissolved. Add the mixture to the persimmon puree, followed by the lemon juice, and boil on low – medium heat for another 15 minutes (stirring occasionally) or until slightly thickened.
- Add another round of cornstarch and water mix if you want the jam thicker. Don't add the cornstarch directly; it will create lumps if not dissolved with water first.
- Let the jam cool down to room temperature.
- Pour into sterilized jars and seal, boil, cool, and store.
- Or pour into mason jars that can be closed airtight and stored in the refrigerator for immediate consumption for 7-10 days.
Nutrition
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