Persimmon jam made easy with pectin! You can use Fuyu, Hachiya or American wild persimmons to make this 4 ingredient, small batch persimmon jam recipe.
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Just look at that gorgeous deep orange color! I once heard a persimmon described as the color of a glowing ember because of it's warm undertones.
What I used for this persimmon jam recipe
I was gifted a bucketful of Fuyu persimmons (I even picked them from the tree!), so that's what I used in this recipe. I tested this recipe 3 times! I wanted to get it just right for you.
I tested it with both firm, ripe Fuyu and soft, overripe Fuyu-more like the texture of a ripe Hachiya.
With my simple and straightforward directions, you can use any variety of ripe persimmons to make this recipe: Fuyu persimmon jam, Hachiya persimmon jam and even wild persimmon jam!
There's also a black wild persimmon that grows in Texas, but I did not test with those.
Canned and Freezer jam
I'll show you how to make this easy persimmon jam for canning recipe (shelf stable) and as a refrigerator or freezer jam.
Don't be intimidated by the term "canning"! I'll walk you through step by step with pictures. No pressure canner here. Just boiling the jars in water for 10 minutes. It's that easy!
If you also have a bucketful of persimmons and want to try other persimmon recipes, I've perfected a Persimmon Pie. It resembles the texture and taste of a pumpkin pie.
What is a persimmon and what does it taste like?
There's really no other fruit (it's technically a berry) like it! When very ripe, the acorn-shaped Hachiya and little round wild persimmons have a creamy, custard-like texture. The Fuyu is short and squatty and can be eaten like an apple even when firm or you can wait to eat it when it is slightly soft.
All three varieties taste like a cross between an apricot and a mango drizzled with a bit of honey. Yum!
What you DON'T want to do is eat an unripe, hard Hachiya or American wild persimmon. Your mouth will pucker up and your tongue will feel like you have a mouth full of cotton. That's because those two varieties are astringent. My grandma would say, " bitter as gall".
The astringent persimmons magically transform into absolutely decadent fruit when you wait long enough for them to ripen.
Shortcuts
- Pectin is the shortcut! Adding pectin to the persimmon mixture shortens the cooking time. I used Sure Jell (Original) in my final test. I liked it MUCH better than the texture I got with the low sugar Sure Jell.
Ingredients
What you will need to make this recipe for persimmon jam.
Scroll down to printable recipe for exact ingredient quantities.
- 4 cups of ripe persimmon pulp - Any variety will work, just make sure the persimmons are ripe.
- Pectin - I preferred the texture when I used Sure Jell powdered pectin. Original, not Low Sugar.
- Lemon juice - Lemon juice is important to help the pectin set the jam and also raise the PH level enough to make it shelf stable if you are water-bath-canning.
- Sugar- I tried making it with less sugar and just didn't like the lumpy texture. You need this much sugar to work with the pectin to achieve this texture.
Persimmon Jam No Pectin. Technically, you can leave out the pectin, combine 4 cups of persimmon pulp, 3 cups of sugar and 2 tablespoons lemon juice and simmer it, stirring often, on the stove for 30 to 45 minutes or until desired thickness.
This takes much longer and the texture is more like thin persimmon butter and less sweet. It also will need to be treated like a refrigerator or freezer jam and stored in the fridge or freezer.
I much prefer my recipe with pectin, but if you do not have pectin or just don't want to use it, this will work in a pinch.
How to make persimmon jam
Scroll down to the bottom for the printable recipe with detailed instructions.
- Put a very large pot of water on to boil for sterilizing jars and water-bath-canning, if you want shelf-stable jam.
- Read printable recipe below for jar prep for canning and freezing the jam.
- For ripe Hachiya and wild persimmons and overripe Fuyu persimmons, scoop out the pulp and discard the skin and stems.
- For Fuyu persimmons that are ripe, but not soft, chop them up. No need to peel it first.
American wild persimmons will have seeds in them. Discard the seeds.
- To make the pulp or chopped persimmon smooth, use an immersion blender right in the measuring cup. You can also process it in a blender or food processor.
Pro Tips
Don't skip the lemon juice! It's not just for a little tangy taste! It works with the pectin to make sure the jam thickens and also ensures it has the right PH level to be able to store it on the shelf... if you process it in a water bath.
- Combine the 4 cups of persimmon pulp, lemon juice and sugar in a large pot.
- Bring to a boil over medium heat, stirring occasionally. Boil at a rolling boil for 3 minutes, stirring occasionally to prevent sticking.
- Meanwhile, prepare powdered pectin according to package directions with ¼ cup water. Bring it up to a boil and boil 1 minute.
- Try to time this so it is ready when the persimmon mixture has boiled 3 minutes.
- Stir the cooked pectin mixture into the boiling permission mixture. Bring back to a rolling boil and let boil 1 additional minute.
- Remove the persimmon mixture away from the heat and skim off any foam that may appear on the top.
- Spoon the hot jam into prepared jars. (See printable recipe below.)
- Wipe off the rim of the jars. Gently screw on the lids and jar rings.
Persimmon Freezer Jam -
- At this point, just let the jars cool and sit at room temperature 24 hours. Store in the fridge or freezer.
Persimmon Jam: Canning-
- Lower the jars onto a canning rack in the pot of boiling water. Water should be 1 inch above jars.
- See printable recipe below for water-bath-processing times for jar sizes.
- Carefully remove the jars from the boiling water with a canning jar lifter.
- Let the jars cool on a kitchen towel and sit at room temperature 24 hours. Store in a cool dry place for up to one year.
How to use and what to serve with persimmon jam
- My first suggestion for any jam is always going to be slathered on my 2 Ingredient Biscuits with butter!
- Toast and persimmon jam go together like peas and carrots!
- The perfectly smooth and beautiful color make it ideal to top thumbprint cookies.
- Trade out lemon curd with persimmon jam for those layer cakes.
- Add it to a charcuterie board alongside cheese and cured meats.
- Dollop a dab onto yogurt or oatmeal.
Substitutions & Variations
Trade "this" for "that" in this persimmon jam recipe.
- Persimmon Ginger Jam - Grate enough fresh ginger root to squeeze out 1 teaspoon fresh ginger root juice and add it with the lemon juice in this recipe.
- Spiced Persimmon Jam - To create the flavors of a jam similar to apple butter, add ¼ teaspoon each ground cinnamon, nutmeg and ground ginger. Ground cardamom would also be a nice warm spice to add.
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Want more easy jam and jelly recipes?
Persimmon Jam
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Ingredients
- 4 cups persimmon pulp from ripe persimmons* about 12 large very ripe Hiyacha or ripe Fuyu persimmons (about 3 pounds)
- ¼ cup lemon juice
- 5 cups sugar
- 1 1.75-ounce box Sure-Jell powdered pectin (Original) (plus ¼ cup water)
- 6 to 7 half pint jars
Instructions
Prepare the jars
- For freezer or refrigerator jam, wash the jars in hot soapy water and rinse; drain.
- Persimmon jam for canning (shelf stable) If processing in a water bath for shelf-stable jam, put on a very large pot (21-quarts) of water to boil. Sterilize the jars (Boil 10 minutes) before filling them with jam. I usually do this in the large pot of water that is already boiling for the water bath canning.
What kind of persimmons are you using?
- *If using Hachiya or American wild persimmons, make sure the persimmons are soft. When ripe, these persimmons will be soft like a full water balloon. These persimmons are bitter and astringent when not ripe. They will make you pucker up! Scoop out the soft pulp, removing it from the skins. Discard the skins and any seeds if present. (I add it to my garden compost.)
- *If using Fuyu persimmons, these can be eaten like an apple when still firm but you want them to still be slightly soft for jam, just like most over-ripe fruit makes good jam. Chop them up or use a food processor or an immersion blender to create persimmon pulp for jam.
How to make Persimmon Jam
- When you have prepared 4 cups of persimmon pulp, combine the persimmon pulp and lemon juice in a large pot, no smaller than 6- to 8-quarts. (Once it boils, it can boil over, so keep a close watch on it.)
- Measure the sugar and add it to the persimmon pulp. Bring to a boil over medium heat, stirring often. Boil at a rolling boil for 3 minutes, stirring occasionally to prevent sticking..
- Meanwhile, in a small saucepan, stir together powdered pectin and the ¼ cup water. Bring to a boil and boil 1 minute. Try to time this so it is ready when the persimmon mixture has boiled 3 minutes.
- Stir the cooked pectin mixture into the permission mixture when the persimmon mixture has boiled 3 minutes. Bring it back to a rolling boil and let boil 1 additional minute.
- Remove the persimmon jam mixture from the heat and skim off any foam that may appear.
- Fill the prepared jars with hot jam mixture to within ¼ inch from the top. Wipe the rims of jars clean with a wet paper towel. Seal the lids with jar rings.
For Refrigerator or Freezer Jam
- Let stand 24 hours to cool and completely set up. Jam is ready to eat as soon as it sets up. Store in the refrigerator up to 3 weeks or in the freezer up to 1 year. Let thaw in the refrigerator overnight, not on the countertop.
For Shelf Stable Jam (Water Bath Canning Method)
- Place a canning rack or small round cookie cooling rack in the bottom of that very large pot of boiling water.
- Lower the jars of jam slowly into the boiling water with a canning jar lifter. (They grip the jars much better than regular tongs.)
- There should be 1 inch of water above the jars. You can add hot water to it now if it doesn't cover the tops of jars. (The microwave works fastest to heat water with a glass measuring cup.)
- Bring the water back up to a boil. (Place the lid on the pot to bring it back to a boil faster). Once boiling, remove the lid, and set a timer for 10 minutes for half pint jars or 5 minutes for smaller ½ cup jars.
- Remove the jars carefully with a canning jar lifter. Place the jars on a kitchen towel to cool completely and set up.
- You will know the jars have sealed when you hear a distinct pop and the lid is flat or slightly depressed, not raised on top. Wait at least 24 hours jam to completely set. Store in a cool dry place for up to 1 year. Refrigerate after opening jar.
Notes
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Scott P
This is so good with the 2 ingredient biscuits.
Kathleen
Yass! The perfect combo of sweet and convenient! LOL So glad you loved it.