Easy Persimmon Jam Recipe
I bet that when people see persimmons at the grocery stores, making jam is not their first thought that crosses their mind. I am here to introduce you to persimmon jam, made with only 4 ingredients and taking about 30 minutes. The sweet, creamy delight is fantastic on toast and pancakes and is also perfect for a housewarming or hostess gift. I also like to freeze it and save it for summer, when it is out of season.
I designed this recipe to be quick and easy because I am sometimes impatient and 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, and I use it to make these persimmon cheese pound cake bars, which is a recipe that you have to try; truly, it’s life-changing.
Table of contents
In my opinion, 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. Persimmons are high in pectin and have been historically used to make jelly and as a thickening agent, so they’re the perfect choice for an easy homemade jam. If you have never tried your hand at making jam, this foolproof recipe is your chance to shine!
Why you will love this recipe
- It takes just about 30 minutes: I love quick and easy recipes, and this is one of them. No long hours of stirring the jam, thanks to the natural pectin in persimmons and the cornstarch slurry, this recipe takes minutes to make.
- Only three simple steps: blend the fruits, combine, and simmer. Most of the time is spent 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 will need
- 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,” meaning there will be only one or two seeds in each.
- White granulated sugar – It is important to use granulated sugar for sweetening because its large crystals leave less room for impurities, resulting in the purest, clearest results. Sugar also helps the jam gel faster.
- Lemon juice – I used lemon juice I squeezed myself for the freshest, most natural taste, adding a pop of flavor to balance the sweetness. The acidity activates the pectin in the fruit, helping set the jam and preserve it.
- Cornstarch – Mixed with water to dissolve it, cornstarch is the perfect thickening agent for this jam.
- Water
How to prepare
Clean and puree: First, I clean and discard the seeds, then chop 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, add the sugar, and boil for 15 minutes on medium heat, stirring occasionally.
Thicken the fruit: Afterward, I mix the cornstarch with water until it dissolves, then add 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, sealing, and storing.
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, leaving about a quarter of an inch of space at the 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, then let 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
What type of persimmons to use
I mentioned earlier 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. 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 honey-like flavor.
More tips to consider
- For a thicker jam, add more cornstarch slurry.
- 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 while pouring it.
- To hasten the ripening of a persimmon, place it in a sealed container with an apple or banana, which will soften a Hachiya in about three to four days.
- Another, more unusual way to speed up ripening is to freeze unripe persimmons. Once you thaw them, the persimmons are ready to eat; they will have the soft texture you are looking for, but taste-wise, they will not compare to a fresh, ripe persimmon.
- I also like to 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.
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 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 them 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 I would enjoy it on a fluffy stack of Greek yogurt pancakes or banana waffles. I love including it as part of a beautiful brunch spread, alongside blueberry butter, strawberry butter, and these decadent Jordan Pond popovers, strawberry scones, and must-try English scones. Believe me, a brunch like this will impress everyone, and it’s effortless to pull off.
Another way to show off this jam’s deliciousness is to put it inside muffins or to swirl it on top of brownies. The chocolate and persimmon combo is to die for. I like to add it to cheesecakes, and on top of slow cooker baked apples. For lunch, I served these strawberry-bacon grilled cheese sandwiches with persimmon fruit jam instead of strawberry, and everyone really loved them.
How to store leftovers:
- Refrigerate: In the cabinet, unopened and sealed, a jar will stay fresh for 2 months. Once opened, refrigerate it 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.
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 varies by location, from late September through December. They are high in tannins and taste bitter, sharp, and chalky when unripe. 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 tannin levels, they can be gritty. I use Fuyu persimmons, which have relatively low tannin levels. Others that do not have a high tannin content are Hyakume and Saiju. But it may also be gritty if the sugar dissolves only partially. 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 persimmons cause saliva proteins to coagulate, creating a dry, 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.
More jams to try:
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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 the persimmon puree to a medium saucepan over medium-high heat and add the sugar. Allow it to boil for 15 minutes, stirring occasionally.
- Mix water and cornstarch until the cornstarch is dissolved. Add the mixture to the persimmon puree, then add the lemon juice, and boil on low to 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.
Video
Notes
What type of persimmons to use
I mentioned earlier 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. 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 honey-like flavor.More tips to consider
- For a thicker jam, add more cornstarch slurry.
- 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 while pouring it.
- To hasten the ripening of a persimmon, place it in a sealed container with an apple or banana, which will soften a Hachiya in about three to four days.
- Another, more unusual way to speed up ripening is to freeze unripe persimmons. Once you thaw them, the persimmons are ready to eat; they will have the soft texture you are looking for, but taste-wise, they will not compare to a fresh, ripe persimmon.
- I also like to 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.
Nutrition
Looks interesting, and very seasonal 🙂
Oh I bet this spread is delicious on cheesecake! My goodness! I can not wait to try this! Yum!
Yes Jess, wait of it, the cheesecake turned amazing, can’t wait to publish it!
I adore persimmons too. This would be marvelous on some homemade bread.
OMG I have to make some homemade bread to have with this jam!
This sounds and looks divine ! That color -absolutely gorgeous, can’t get over how inviting it is !
Thanks girl!
Love persimmons, had my first persimmon about few weeks ago. Now i just cant stop eating them. This is easy recipe definitely will try to make the jam.
Same happened to me Jenny, once I tried my first persimmon it was love at first bite.
Does this preserve well without pectin? Ive seen a few recipes with it and people seemed to have trouble with it, oorit turned their jam super hard. Your recipe seems the best though and would love to try it, but I am shipping it and need it to last a while. Thanks!
Hi Kila, this is more of a freezer jam type of recipe, it stores really well in the freezer when sealed in sterilized jars. I actually kept a jar in my refrigerator for 2 weeks, while eating the jam, and it was fresh and delicious during that whole period. If your package won’t travel for too long, you can seal the jam in sterilized jars and ship it. But you have to consider for how long it will travel. You can go ahead and add a little pectin, but it will change the texture making it a little more jelly like.
I made this recipe. It was easy, even though I am new to making jam. It tastes delicious!
So happy that you loved it, it is very easy 🙂
Hello, I have several wild persimmon trees on my farm and would like to try your recipe. Can I hot water can this jam??
Persimmons have a pH value that makes them unsafe for water bath canning, you can still do it, but only if you combine them with a more acidic fruit and lots of lemon juice.
I think it is important to point out that there are two types of persimmons, Asian and American, there is a big difference. American persimmons trees grow to 80′ and produce a lot of 1 to 2″ fruits and unless eaten when they a very ripe, as in mushy ripe, the tannins in the fruit will turn your mouth inside out…as one comment mentions. An Asian persimmon tree only grows to a max of about 20′ and its fruit can be 3 to 5″. They also lack the high level of tannins so the fruit can be eaten a medium ripeness, and it is similar to a cross between an apple and a pear. When an Asian persimmon is fully ripe it is special…the nectar of the Gods. I am fairly certain the persimmons pictured are Asian persimmons. Asian persimmons are not cold tolerant, so they graph the American root stock on the Asian persimmon, and you get a smaller tree with better fruit that is cold tolerant. I suggest using Asian persimmons in this or any other recipe otherwise make sure the American persimmons are ultra ripe.
What is the serving size for the provided nutritional information?
1 cup
Just wondering: ok to double this recipe? Or should I just make it twice?
ok to double
Want to try this- could tapioca starch be used in place of corn starch ? If so how much would be right?
Not sure what the conversion is for tapioca starch, but it definitely should work in this recipe.
Can I make this persimmon jam without sugar? Or with maple syrup or honey instead of sugar?
I haven’t tried it with other sweeteners sorry
I made it with Stevia in the raw, because we don’t use sugar. It came out great!
I have peeled and prepared the fruit but do not have time to add ingredients to make jam. Will it be alright in the refrigerator over night?
Sarah
Yes, it should be fine.
My kids and I pick a bunch of persimmons from the woods. The persimmons were great right from the tree but my jam turned out having the fuzzy tongue affect. Maybe you can use back yard persimmons, or did I do something wrong?
They were probably not ripe enough. You need to make sure you get very ripe persimmons for this recipe.
MIne are so sweet—-like honey when over ripe I see no reason to add sugar at all. Has anyone made them without sugar?
Hi Wendy, I read yr comments about making persimmon jam with Stevia In The Raw as you don’t use sugar. I want to share the research I’ve done about Stevia products because I can tell you care about health and what you put in yr body. Stevia In The Raw actually has both dextrose and maltodextrin in it and often it’s made with a sugar alcohol such as Erythritol or Xylitol (I don’t remember which without looking at my notes). I did a lot of research over the summer and did all my canning with Stevia and Pomona Universal Pectin because it jells low sugar recipes. (I would use a 1/4 cup of cane sugar or other sugar such as coconut, palm, turbinado, etc simply to have a vehicle to mix the pectin powder in to prevent lumps. The sugar alcohols are not good for the digestive tract which is why I gave up using Stevia In The Raw. I found a company in Tennessee where I could buy 100% powdered Stevia with nothing added, called Trim Healthy Mama. You can look them up online. The company is two sisters who wanted to enjoy sweet tea without the calories. Down-to-earth folks who I enjoyed speaking with (baby crying in the background, toddlers babbling. Very homey!) I have now two hundred or so jars of various jams and jellies and preserves and while some needed no sweetener as the fruit itself did the job it’s supposed to, the rest I used Stevia. It was an easy healthy summer of canning!
You can use backyard persimmons but never pick them from the tree. They will not be ripe until they fall. You have to harvest them from the ground. Then I also always go the extra step of freezing whole and then thawing, before using the pulp in a recipe. This ensures sweetness.
To make jam you need to add a sugar for both flavor and preservation reasons.
neather can i
Any rough idea of how much acid I would need to add in order to hot water can my persimmon jam?
Can I use Tapioca flour in place of cornstarch
sorry, not in this recipe
So surprised someone else had this same question! I’ll try it and let y’all know how it turns out.
I made this last night with persimmons from my tree. I doubled the batch and used a small can of crushed pineapple in place of the lemon. It turned out really good! Thank you for sharing the recipe!
Oh wow! First time I’ve played with persimmons and I am totally in love with them. This jam was quick and easy and tastes fantastic! Only change I made was to substitute lime juice for lemon juice.
I would like to make this recipe. I have a bunch of purée already from the persimmons I collected from my tree. How much purée do I need to use for this recipe?
Hi, I am sorry, I have not made the recipe this way, and I would regret to give you wrong directions.
Is it ok to make with the peel on?
no, preferably wothout the peel.
How much Stevia did you use?
I haven’t tried the recipe with stevia, but I would recommend to add little by little, taste and see if its sweet enough.
I am a diabetic, I have a persimmon tree in my back yard. I like to learn how to freeze and/or make jam, bake bread or us in pie filling. Could you offer recipes to me. I like surprise my family in making delicious dishes for New Years. thanks
I have persimmon cheesecake bars on the blog that you will love 🙂
I would love to make the persimmon jam. I have a SWEET tooth. I want to know if adding more than a cup of sugar, (like 2.5 cups) will ruin this recipe?
2.5 may be too much, the texture will be very different. If you want, add 1/2 cup more and see how it works ouut.
I made this today and it’s so yummy! I added a little pumpkin pie spice to it. 🙂
Thanks 🙂 so happy that you liked it!
I want to try recipe. have you tried adding hot peppers to recipe?
no, but I think it is a great idea!
Hello
Can you make this jam with over ripe Fuyu persimmons? Is there a taste difference between Hachiya and Fuyu? The Fuyu persimmons from my tree are very sweet, but mildly flavored.
This jam is good preserved as a FROZEN jam, as you correctly state.
But dear readers, do NOT try to preserve this jam by canning – unlike most fruit jams, it is not acidic enough to prevent the growth of botulism toxin.
For those interested, we had some luscious ripe persimmons this evening, and the pH of the flesh was 5.9-6.1. The small amount of lemon juice won’t lower the pH enough, and the amount of sugar is not enough to make it a “water-activity-controlled” food.
I find recipes that say X# of “large” (or “medium”) fruits are a problem, especially when the recipe calls for a certain amount of sugar. Pls specify the amount of puree fruit per 1 cup of sugar. That will allow me to adjust the sugar if I don’t have enough puree or increase it if I have too much.
Sorry about my prior comment. I read the article and general directions but not the recipe all the way through. I just did and found the info I was looking for but not until the 2nd of the recipe “Instructions” do you say “1 1/2-2 cups” of persimmon puree. It would be better to add that clarification to the recipe “Ingredients”, i.e., “6 large persimmons, peeled (1 1/2-2 cups of puree)”.
You must havea different persimmon. Ours are about the size of a peeled walnut and has many seeds. They are much larger and plentiful this year in Indiana.
An I use Lemon juice instead of a Lemon and if so how much.
Can you make any to store in pantry?
Yes, I have included canning instructions.
I have and it was great. Added a cup of pureed jalapeno and increased sugar by 3/4cup. It was great.
I used very riped persimmons hachiyas. Do we need to be careful not to boil or cook over the 15 minutes? The reason I ask is because I think I boiled or cooked it more than the two different 15 minutes and the jam gives you a cottonmouth taste almost like when you eat a green banana. I am sure the persimmons were overly riped. Your response is greatly appreciated.
Thank you
I dont really recommend using those types of persimmons, but there is no problem at all in simmering the jam over 15 minutes.
I can’t wait to try this easy persimmon jam recipe! The video makes it so simple to follow. Thanks for sharing such a delicious idea—my breakfast toast is going to love this!
Can I water bath can this recipe?
Hi, yes sure!
This persimmon jam recipe looks so simple and delicious! I love how you included a video; it really helps to visualize the steps. Can’t wait to try it out with the persimmons from my backyard! Thank you for sharing!
How many regular sized fuyu persimmons are needed for this recipe? I have a tree and I’m trying to use up some persimmons that have gotten soft.
Thanks
I just made this persimmon jam recipe, and it turned out amazing! The video was super helpful too. I love how easy it was to follow along. Can’t wait to try it on toast tomorrow morning! Thanks for sharing!
This persimmon jam recipe looks so delicious and easy to follow! I can’t wait to try it out, especially with those gorgeous ripe persimmons in the market right now. Thanks for sharing the video—it makes everything so much clearer!
I just tried this persimmon jam recipe, and it’s absolutely delicious! The video made the process super easy to follow. Can’t wait to share it with my friends and family! Thank you for such a wonderful recipe!
This persimmon jam recipe looks so easy and delicious! I can’t wait to try it. Thanks for sharing the video—it’s super helpful for visual learners like me!
I can’t wait to try this easy persimmon jam recipe! The video was super helpful, and I love how simple the ingredients are. Thanks for sharing!
I followed this recipe all the way and it turned out delicious. Thank you for sharing the recipe.
I made the jam and it tastes delicious. This is an easy recipe to follow. I’ve made other kinds of fruit jams but this was my first time trying persimmon jam. Thank you for sharing this recipe along with your tips.