Hachiya Persimmons

To make your own simple persimmon jam without pectin you will only need  3 basic ingredients: fresh persimmons, sugar, lemon juice and lemon peel.

You will just need one pot for this persimmon jam and it’s natural, preservative free and completely vegan.

Enjoy this persimmon jam on your breakfast roll or you could also make something like this Raspberry star bread just with persimmon jam instead of raspberry jam.

Autumn & Winter Jam: 🍂

Persimmon Jam without Pectin Recipe - How to make easy persimmon jam www.masalaherb.com

Dear Reader, what variety of Persimmon do you get to buy in your local market?

Persimmon Jam Recipe without Pectin - How to make easy persimmon jam natural one pot jam without pectin and artifial preservaatives made with hachiya and fuyu persimmons from scratch www.MasalaHerb.com
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Persimmon Jam Recipe without Pectin - How to make easy persimmon jam natural one pot jam without pectin and artifial preservaatives made with hachiya and fuyu persimmons from scratch www.MasalaHerb.com

Persimmon Jam without Pectin Recipe

Easy homemade persimmon jam without pectin recipe, all natural without artificial preservatives. Use Mason Jars to can the jam!
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: French
Keyword: how to make persimmon jam, persimmon jam recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 70 servings
Calories: 62kcal

Ingredients

  • 2.2 pounds Persimmons
  • 4 cups Sugar
  • 1 Juice of one Lemon
  • 1 Rind of one Lemon organic untreated

Instructions

  • First of all rinse your persimmons, then peel them all. Then clean your persimmon by picking out and removing the jelly-like seed pod which you will be able to feel at the center of the fruit with your fingers. Add all the persimmon pulp bits together into a cooking pot.
  • To the pot add the sugar and mix it. Cook the persimmon flesh slowly with the sugar and stir frequently for about 5 minutes.
  • Now pour in the lemon juice and throw in the Lemon rinds. Incorporate it all well by stirring frequently. Bring to a rolling boil.
  • Cook on slow heat for about 40 mins, while stirring at times. You will notice a lot of foam too! At that point, the jam should be ready and you can take it from the heat. Test if the jam is set by dropping some on a cold plate, the jam is ready if it doesn’t run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency.
  • Allow the jam to cool for 10 minutes, remove and discard the lemon rind. Before you fill the clean sterilized jars with the jam, drop little rum on into the sterilized lid. That will kill the remaining germs.
  • Fill your clean jam jars with the jam, close well with the lid and turn the jars upside down. Keep them upside down for a few hours and then store them in a dry and cool place and keep away from direct sunlight. If you live in a humid tropical climate, please store the jam in the fridge.

Notes

  1. You cay skip adding the lemon rinds. The citrus rind contains a lot of natural pectins, hence why I add it. Pectin helps in preserving the jam. If you use the lemon rind, only use untreated organic lemon rinds, because you don’t want chemicals in your jam.
  2. 1 serving equals 1 Teaspoon. The total quantity of the jam will be about 3 jars = 70 servings.

Nutrition

Nutrition Facts
Persimmon Jam without Pectin Recipe
Amount Per Serving (8 g)
Calories 62
% Daily Value*
Potassium 46mg1%
Carbohydrates 16g5%
Sugar 11g12%
Vitamin C 10.2mg12%
Calcium 4mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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