Persimmon Jam Recipe

Introduction

Persimmon jam is a delightful way to enjoy the sweet, honey-like flavor of ripe persimmons. This easy recipe transforms fresh persimmons into a luscious spread perfect for toast or desserts.

Ingredients

• 6 large persimmons (peeled, Giant Fuyu are best)
• 1 cup sugar
• 1 lemon (juiced)
• 2 tablespoons water
• 1 tablespoon cornstarch

Instructions

1. Step 1: Make sure you use ripe persimmons for the best flavor and sweetness.
2. Step 2: Peel the persimmons, chop them, and place the pieces in a food processor. Pulse until you get a smooth puree.
3. Step 3: 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 to prevent sticking.
4. Step 4: In a small bowl, mix the water and cornstarch until the cornstarch is fully dissolved. Add this mixture to the persimmon puree, then stir in the lemon juice.
5. Step 5: Reduce heat to low or medium and continue to boil the mixture for another 15 minutes, stirring occasionally, until the jam thickens slightly.
6. Step 6: If you prefer a thicker jam, prepare and add another round of cornstarch and water mixture. Always dissolve cornstarch in water before adding to avoid lumps.
7. Step 7: Remove the jam from heat and let it cool to room temperature.
8. Step 8: Pour the cooled jam into sterilized jars and seal. For longer storage, boil and seal properly.
9. Step 9: Alternatively, pour the jam into mason jars with airtight lids and refrigerate for immediate use within 7-10 days.

Tips & Variations

• Use Giant Fuyu persimmons as they have a firm texture and sweet flavor ideal for jam.
• Add a pinch of cinnamon or ginger for a spiced variation.
• Ensure the cornstarch is fully dissolved in water before adding to prevent lumps.
• For a smoother jam, strain the puree before cooking if desired.

Storage

Store the jam in sterilized, sealed jars in the refrigerator for up to 7-10 days if used immediately. For longer storage, process jars in a boiling water bath to seal properly, then store in a cool, dark place. Reheat gently before serving if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of persimmons for this jam?

Yes, you can use other varieties, but Giant Fuyu persimmons are recommended for their sweetness and texture. Astringent persimmons may need to be fully ripe to avoid bitterness.

Why do I need to dissolve cornstarch in water before adding it?

Dissolving cornstarch in water first helps prevent lumps from forming in the jam when thickening. Adding cornstarch directly can cause uneven clumping.

Persimmon Jam Recipe

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★★★★★

4.6 from 105 reviews

• Author: Naomi
• Total Time: 35 minutes
• Yield: About 3 half-pint jars (3 servings) 1x
• Diet: Vegetarian

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Description

This delicious Persimmon Jam recipe transforms ripe Giant Fuyu persimmons into a smooth, sweet, and tangy preserve that’s perfect for spreading on toast, topping desserts, or adding to yogurt. With a balance of natural fruit sweetness and a hint of lemon juice, the jam is thickened using cornstarch for the ideal consistency. Ready in just 35 minutes, this homemade jam is easy to make and can be stored for weeks when sealed properly or enjoyed fresh within days refrigerated.

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Ingredients

Scale 1x2x3x

Jam Ingredients

• 6 large ripe persimmons, peeled (preferably Giant Fuyu variety)
• 1 cup sugar
• 1 lemon, juiced
• 2 tablespoons water
• 1 tablespoon cornstarch (plus additional if needed)

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Instructions

1. Choose Ripe Persimmons: Select 6 large, ripe persimmons, ideally Giant Fuyu for the best flavor and texture.
2. Peel and Puree: Peel the persimmons, chop them into smaller pieces, and place them in a food processor. Pulse until the fruit forms a smooth purée.
3. Boil with Sugar: Transfer the persimmon purée to a medium saucepan over medium-high heat. Add 1 cup of sugar and bring the mixture to a boil, stirring occasionally. Let it boil for about 15 minutes to allow the sugar to dissolve and flavors to meld.
4. Mix Cornstarch Slurry: In a small bowl, combine 2 tablespoons of water with 1 tablespoon of cornstarch, mixing until fully dissolved to avoid lumps.
5. Thicken Jam with Lemon: Slowly add the cornstarch slurry to the boiling persimmon mixture, then pour in the lemon juice. Reduce heat to medium-low and continue boiling and stirring occasionally for another 15 minutes until the jam thickens slightly.
6. Adjust Thickness: If desired, prepare and add another batch of cornstarch dissolved in water to make the jam thicker. Avoid adding cornstarch directly, as this causes lumps.
7. Cool the Jam: Remove the jam from heat and allow it to cool to room temperature.
8. Jar and Store: Pour the cooled jam into sterilized jars. Seal the jars and store by either boiling the sealed jars for preservation or refrigerating the jam for immediate consumption within 7 to 10 days.

Notes

• Use Giant Fuyu persimmons for the best texture and flavor.
• Ensure persimmons are ripe for optimal sweetness.
• Do not add cornstarch directly to the jam—always dissolve it in water first to prevent lumps.
• Jam can be preserved by boiling sealed jars, or kept refrigerated for up to 10 days.
• If you prefer a thicker jam, add more cornstarch slurry gradually.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Jam
• Method: Stovetop
• Cuisine: American

Keywords: persimmon jam, homemade jam recipe, fruit preserves, Giant Fuyu persimmons, easy jam, stovetop jam