Persimmon Jam
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. You can make it persimmon jam for canning or to store in the freezer or refrigerator.
Servings: 7 cups
Calories: 1tablespoon
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
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.
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.
