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.
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🌟Why you'll love this recipe
🧾Ingredients in this recipe
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
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.
📋Recipe FAQs
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.
Fuyu persimmons are sweet, slightly tangy, and can be eaten as a snack as they are, like biting into an apple. In contrast, Hachiya persimmons are astringent in flavor when not fully ripe. You have to wait for these to be soft and fully ripe to eat them, or else they'll taste sharp.
Persimmon Jam
Ingredients
- 1 lbs. persimmon puree 2-3 Fuyu persimmons*
- ½ lbs. sugar granulated, up to 1 lb.**
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- 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.
Karen
This jam is such an awesome addition to my cheese boards! The sweetness pairs really well with sharper cheeses and the leftovers have been going in my morning oats.