Easy Persimmon Jam Recipe [Video]

Catalina Castravet
By Catalina Castravet
5 from 9 reviews

Jams & Sweet Sauces Recipes

Cook time Cook time: 30 minutes

Persimmon Jam is very easy to make, it can be used in cheesecakes or just spread it on toast. This recipe will be ready in 35 minutes with only 4 ingredients.

You can spread it on pretty much anything and enjoy it with a cup of tea or coffee. I like spreading the jam on homemade brioche bread or strawberry banana bread

Easy Persimmon Jam Recipe

Persimmon Jam is very easy to make and it’s delicious this time of the year. The jam takes only minutes to make with just a few ingredients. I love to have some on buttery toast in the morning or to add it to desserts, like in these Persimmon Cheesecake Bars.

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. 

What is a persimmon?

Persimmons are red-brown or orange fruits, they grow on trees and looks similar to a tomato. They come in two varieties: stringent and non-astringent, the latter being pleasingly sweet. The Giant Fuyu (also known as Jumbo or Hana Fuyu) is harder to find, but it’s on the sweeter, non-astringent side.

The Hachiya – is shaped like an acorn and about the size of a medium tomato, it has shiny, bright orange skin. It is usually widely available in grocery stores and is extremely astringent until it is so soft that the flesh can be eaten like a pudding.

What kind of persimmons should I use to make persimmon jam?

The key to sweet and delicious Persimmon Jam is to get ripe persimmons, otherwise, you will get that unpleasantly astringent flavor and fuzzy texture. Don’t worry if you can’t find ripe persimmons at your local store, you can just buy them, and place them on your counter in a brown paper bag, they will be done in a few days.

Also, you can use the Giant Fuyu that is sweeter or use very ripe Hachiya. Make sure you taste the fruit that you intend to use, to ensure that it is not astringent.

Can you eat the skin of a persimmon?

Yes, you can! It totally comes down to your own preference. Make sure you wash them before eating, also pay attention that you may find a seed or two. Like with other fruits, the skin contains a lot of vitamins and healthy nutrients which are good for your body. 

However, I would recommend washing and buying organic type whenever possible. 

Pin This Easy Persimmon Jam Recipe to your Favorite Board

How to make Persimmon Jam?

This is a super simple and easy recipe to make. Also, I have attached a short video tutorial above for easy step by step guidelines. The general steps are as follows:

  1. Clean the persimmons: It is best to use ripe fruits in this recipe. First, rinse and peel them, and cut into smaller pieces. 
  2. Puree: Using a food processor, puree the fruits. 
  3. Cook: Transfer the puree into a saucepan, and cook over medium-high heat. Add the sugar to it, and boil for 15 about minutes, while stirring occasionally.
  4. Make the cornstarch: In a separate bowl, prepare the cornstarch by mixing it with water until it is properly dissolved. Then, and it to the mixture and add some freshly squeezed lemon juice. Continue to boil on low for another 15 minutes. Once the texture thickness, the jam is ready. 
  5. Let it cool: Lastly, let the jam cool and serve!

Persimmon storage and freezing guidelines:

  • Persimmons are high in pectin and historically have been used to make jelly and as a thickening agent. The fruit can also be added to baked goods.
  • To ripen your Hachiya persimmon quicker, store leaf side down on the kitchen counter. It may take a few days and should not be rushed. Hachiyas should not be refrigerated usually.
  • Fuyu persimmons, need to maintain a crisp consistency and are better stored in the refrigerator.
  • 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.
  • You can also freeze persimmon jam, make sure it has completely cooled before freezing. Add it to freezer bags, about 2 cups per bag and lay them flat in the freezer. The jam can be stored frozen for up to 3 months. Thaw before serving.

Persimmon Jam is very easy to make, it can be used in cheesecakes or just spread it on toast. This recipe will be ready in 35 minutes with only 4 ingredients.

Persimmon Jam Recipe

Persimmon Jam is very easy to make, it can be used in cheesecakes or just spread it on toast. This recipe will be ready in 35 minutes with only 4 ingredients.
5 from 9 votes
Save Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 3 cups
Calories: 281kcal
Author: Catalina Castravet


  • 6 large persimmons (peeled)
  • 1 cup sugar
  • 1 lemon (juiced)
  • 2 tablespoons water
  • 1 tablespoon cornstarch


  • Make sure you use ripe persimmons. 
  • Clean persimmons, peel, if you spot any seeds, discard them. Puree the fruit using a food processor. You should have between 1 1/2-2 cups of puree. 
  • Peel the persimmons, chop and place 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.
  • In a small bowl, mix water and corn starch 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.
  • If you want the jam thicker, add another round of cornstarch and water mix. Just 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, store in the freezer.
  • Or pour into mason jars, that can be closed airtight and store in the refrigerator for immediate consumption for up to 7-10 days.



Calories: 281kcal | Carbohydrates: 73g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 49mg | Fiber: 1g | Sugar: 67g | Vitamin C: 20.4mg | Calcium: 9mg | Iron: 0.2mg
Made This Recipe?

Show me what you made on Instagram or Facebook and tag me at @sweetnsavorymeals or hashtag it at #sweetnsavorymeals.

Get free recipes to your inbox!


Leave a reply

Kelley James

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.


Johna Bass

MIne are so sweet—-like honey when over ripe I see no reason to add sugar at all. Has anyone made them without sugar?


Robin Rule

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!


Renee Schwartz

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


Suzette Gresham

Any rough idea of how much acid I would need to add in order to hot water can my persimmon jam?


Barbara Hunt

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!


[email protected]

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.


Celeste T

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.


Elizabeth W Fernandes

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.


Raymond Arrington

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 :)


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.