This Persimmon Jam is something special you can enjoy spread on toast, in overnight oats, or mixed into yogurt! It's a particularly sweet jam as Persimmons are packed with plenty of natural sweetness.
By Candice Walker on December 23, 2023 (Last updated December 23, 2023) This post may contain affiliate links. Read my disclosure policy.
For jam lovers who have tried all the flavors, this Persimmon Jam is something special you can enjoy spread on toast, in overnight oats, or mixed into yogurt! It’s a particularly sweet jam as Persimmons are packed with plenty of natural sweetness.
🌟 Why you’ll love this recipe
Persimmon flavor shines: I love the sweet taste of ripe persimmons, and it makes for an easy treat to enjoy.
Super simple ingredients: Only three ingredients and a little know-how to make this Persimmon jam.
Yields plenty of jam: This recipe makes plenty for the whole family – about 1 pint (2 cups). Plus, the recipe also works if you want to make a double batch.
Easy to freeze: This jam keeps in the freezer for up to 6 months! Use freezer-safe jars and ½-inch headspace to be safe.
🧾 Ingredients in this recipe
Persimmon puree: My preference is to use non-astringent Fuyu persimmons. The jam will not make the astringent taste go away so only use Hachiya if you’re into that astringent taste. You want them to be super squishy soft persimmons, like the texture of a water balloon when you press it. I don’t tend to be too precious about removing the skins and just remove as much as is easy.
Lemon juice & zest: In jam-making, pectin in fruit helps create the jelly jam texture we want, but some fruits are high in pectin and some are low. In low-pectin fruits, extra acid is needed to create the right texture. This lemon juice provides that extra acid in the recipe. If you need, you can replace the lemon juice with ¼ tsp citric acid. Scale up if doubling the recipe with 1 tbsp of lemon juice per lb. of fruit OR ¼ tsp citric acid per lb. of fruit. The citric acid will need to be dissolved in water, first.
Sugar: You can’t have jam without sugar! It sweetens the jam but also acts as a preservative and helps make the jam gel. The interaction between sugar and pectin already in the fruit is what makes a jammy texture. You should use white granulated sugar in this recipe for the best results.
See the recipe card for full information on ingredients and quantities.
An extra note on sugar in jam
The right fruit-to-sugar ratio is essential for jam success. Too much sugar can overpower the natural fruit flavors, while too little may result in a runny or under-set jam.
The weight ratio is usually 1:1 of fruit to sugar which does work in this recipe but can overpower the flavor of the persimmon. Jams can go as low as 75% sugar ratio but you need the sugar to react with the pectin and form a strong gel in the jam. For this recipe, it works with a 50% sugar ratio, and that will help the sugar not to over-power the taste of the persimmon.
Super sweet jams not your thing?
You can add cranberries for tartness. This flavor will help cut through the sweetness of this jam.
👩🍳 How to make persimmon jam
Combine the persimmon puree and sugar in a large heavy-bottomed pot.
Place the pot over low heat, dissolving the sugar. Increase to a high heat.
Bring the mix to a full rolling boil while stirring constantly until it thickens. I test this by checking to make sure it sticks to the back of a spoon or rubber spatula without running or slouching. This takes about 20 minutes. Skim off any scum that rises to the surface.
Add lemon juice and zest, and stir to incorporate fully.
Ladle finished hot jam into sterilized jars, and let cool completely to room temperature if stored in the fridge. It does slightly thicken in the jars as it cools, but only slightly. It keeps for up to one month this way. You can also seal the jars according to the manufacturer’s directions.
Most jams will set at 220F, but this jam sets sooner. You can test it with a simple method: Dip a cold metal spoon into the hot jam and lift it out. Then let the jam drip off the spoon back into the pan. When the jam reaches the setting point, it will form a sheet or flake off the spoon as one unit, rather than dripping in bits off the spoon.
Is this jam suitable for canning?
Yes! This jam is perfect for canning. If you are canning, make sure to leave ¼-inch head space and ensure it has a tight seal.
😋 More Persimmon Recipes
Persimmon sweets are my favorite – try these unique and tempting recipes to make the best use of your persimmons.
This Persimmon Jam is something special you can enjoy spread on toast, in overnight oats, or mixed into yogurt! It's a particularly sweet jam as Persimmons are packed with plenty of natural sweetness.
Combine the persimmon and sugar in a large heavy-bottomed pot. Place the pot over low heat, dissolving the sugar. Increase to a high heat, bring to a full rolling boil while stirring constantly until it thickens. I test this by checking to make sure it sticks to the back of a spoon or rubber spatula without running or slouching. This takes about 20 minutes. Skim any scum that rises to the surface.
Add lemon juice and zest, stir to incorporate.
Ladle finished hot jam into steralized jars, let cool completely to room temperature if storing in the fridge. It keeps for up to one month this way. You can also seal the jars according to manufacturer's directions.
Notes
* Which persimmons to use: My preference is to use non-astringent Fuyu persimmons. The jam will not make the astringent taste go away so only use Hachiya if you’re into that astringent taste. You want them to be super squishy soft persimmons, like the texture of a water balloon when you press it. I don’t tend to be too precious about removing the skins and just remove as much as is easy.** Sugar:fruit ratio: The weight ratio is usually 1:1 of fruit to sugar which does work in this recipe but can overpower the flavor of the persimmon. Jams can go as low as 75% sugar ratio but you need the sugar to react with the pectin and form a strong gel in the jam. For this recipe, it works with a 50% sugar ratio, and that will help the sugar not to over-power the taste of the persimmon.
You can add cranberries for tartness. This flavor will help cut through the sweetness of this jam.Recipe doubles well.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
