Persimmon Jam Recipe
This persimmon jam recipe is one delicious answer to the question, “What to do with lots of persimmons?” This bright orange, sweet jam is wonderful with breakfast.
Our fruit orchard is an essential part of self-sufficient living for our family. From apples to olives and pomegranates to persimmons, we’ve been growing holy fruits on Southern soil for many years. Many grow beautifully here in Alabama, United States growing zone 8.
We grow several varieties of persimmons, which are a tropical fruit belonging to the genus Diospyros. There are two main types of persimmon: Fuyu and Hachiya. Fuyu persimmons (and the Jiro variety) are deliciously sweet even when firm, making them perfect for snacks, salads, and cooking. Hachiya persimmons, on the other hand, must ripen to a soft, jelly-like consistency before eating. When unripe, they are astringent enough to make your mouth pucker. Ripe hachiya persimmons are ideal for baking and jams.
Sometimes, I have to get creative with new persimmon recipes to make good use of all that fruit! Fruit jams, jellies, and preserves are great ways to preserve a bountiful harvest.
What do persimmons taste like?
As noted, there are two main types: astringent and non-astringent. The non-astringent Fuyu and Jiro persimmons are small, orange, and super sweet when ripe. The taste of persimmon sometimes gets described as a honey-like flavor, and the fruit has a creamy texture. They are very high in fiber. Depending on the variety you grow or buy, they can be an excellent fruit for either snacking right off the tree, making into jam, or incorporating into other recipes.
Easy Homemade Persimmon Jam
This persimmon jam is one of the simplest persimmon recipes. It has just a few ingredients besides the fruit:
- lemon juice
- sugar
- ground ginger
- salt
- pectin as a thickener
In general, persimmons combine well with warm spices like ginger, nutmeg, ground cinnamon, and cloves.
Cook time is about an hour. You can use a food processor, immersion blender, or even a potato masher to make persimmon puree. However, I simply cut the ripe fruit into small cubes before cooking.
You bring all the ingredients except the pectin to a boil on the stove top and then simmer for about 45 minutes. Once the temperature reaches 220 degrees Fahrenheit, add the pectin to the pot and return the persimmon pulp mixture to a full boil for about a minute.
I use the boiling water bath canning method to make shelf-stable jam. Click here to learn about canning methods. Better yet, subscribe to my newsletter and get a free copy of my Preserving 101 ebook!
If you don’t can the jam, you’ll be making what’s often called refrigerator jam or freezer jam. Persimmon jam will keep in the fridge for about 10 days or the freezer for 3 months.
How to Serve Persimmon Jam
As you can see from the photo, we like to slather this jam on homemade biscuits for breakfast. However, you can also use it to top pancakes, bagels, and toast with butter. It’s great on all breakfast breads or just about anything to which you want to add fruity sweetness.
You can also mix it in bowls of plain yogurt to make your own fruit yogurt and top with walnuts or pecans. If you make smoothies, this persimmon jam can add flavor and sweetness to them.
This jam recipe is also fabulous with savory recipes. You can use it to baste wild game as well as domestic meats. In a small saucepan over low heat, bring jam to a simmer. If you’d like, you can add a little mustard to the jam to spice it up. Baste meat with the hot jam.
For dessert, try dolloping the jam onto thumbprint cookies.
In half-pint jars, canned orange fruits like persimmon jam, apricot preserves, and loquat jelly make beautiful, thoughtful holiday gifts. Just add a pretty piece of ribbon and a gift tag.
More Jams, Jellies, and Preserves
Persimmon Jam
Ingredients
- 4 lbs persimmons about 14 to 15 persimmons
- 1/4 cup lemon juice about 2 lemons
- 4 pounds whtie sugar
- 1 tablespoon freshly ground ginger
- Pinch salt
- 2 packets pectin
Instructions
- Remove stems and seeds from the persimmons and cut them into 1-inch cubes.
- In a medium saucepan over high heat, add persimmons, lemon juice, sugar, ginger and a pinch of salt. Once mixture reaches a boil, turn the heat down to medium-low to simmer. Stir the fruit often.
- Once the temperature reaches 220 degrees F (about 45 minutes on medium heat), add the pectin to the pot and return to a full rolling boil for about one minute.
- Ladle the persimmon jam into prepared canning jars, leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes. Remove jars to the counter and allow them to cool.
