Masala Herb

Recipes + Food & Travel

  • Home
  • Recipes
  • TRAVEL
  • Contact
  • New? Start HERE!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • RECIPES
  • Contact
  • New? Start Here!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    You are Here: Masala Herb » Recipes » Jams

    Persimmon Jam Recipe without Pectin

    Published: Sep 13, 2017 · Modified: Dec 21, 2022 by Helene Dsouza

    4.9K shares
    • Share
    • Tweet
    • Flipboard
    • Email
    • WhatsApp
    Helene Dsouza
    Easy homemade persimmon jam without pectin recipe, all natural without artificial preservatives.
    Total Time: 1 hour 25 minutes
    Prep Time: 25 minutes
    Cook Time: 1 hour
    70 servings
    4.60 from 81 votes
    Jump to Recipe
    persimmon jam in a spoon
    spoon bird's eyes view of persimmon jam
    homemade persimmon jam

    Add this Persimmon jam without pectin recipe to your to-do list this autumn!

    Learn how to make easy persimmon jam from scratch with the step by step picture instructions further down in the recipe and get into the autumn groove!

    persimmon preserve
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

    00
    Days
    :
     
    00
    Hours
    :
     
    19
    Minutes
    :
     
    59
    Seconds

    You missed out!

    Recipes from around the world E-Book

    Your Free E-Book 

    was sent to your

    E-Mail Address!

    Please check your Spam folder

    Jump to:
    • 🍂 Autumn & Winter Jam: 
    • 📖 Recipe
    • 💬 Comments

    You might remember that I had mentioned my love for Persimmons in the past here.

    Those unique, kind of odd fruits, are in season during fall and every year again, I have been digging into the orange-colored fruity craze once again.  

    Persimmons are also known as Kakis!

    Soon, I realized that the fruit was good for making jam.

    When cut open a cracked ripe Persimmon, you will realize, besides the bright orange-red color, that the fruit was left for us by nature, to turn it into a fulfilling jam.

    The persimmon fruit is kind of shiny, jelly-like but dense and not transparent, one could compare the texture to a Passion Fruit, just that it has some fine strings just like mango and from outside it looks like a Tomato.

    fall persimmon jam made from scratch

    There are 2 main commonly known Persimmon types available.

    Last time, I only used the very astringent Hachiya persimmon in the tart recipe, which is high in tannin compared to the Fuyu (square flat) Persimmons, however, this time I used both.

    Before coming up with this final recipe, I had tried cooking Hachiya and Fuyu Persimmon separately.

    My conclusion was that a mix of Hachiya and Fuyu persimmons will get you to the best result or the use of only Fuyu Persimmons, in case you don't get Hachiya Persimmons in your supermarket.

    For the how to video I used Fuyu Persimmons

    Persimmon Jam without Pectin Recipe - How to make Persimmon jam www.masalaherb.com
    Fuyu Persimmons

    I have seen both variations of Persimmon in Europe and in Goa (India), but if you are living somewhere else in the world, then be aware that different Persimmon types might contain more or even fewer amounts of tannin.

    Both Persimmon varieties have their perks!

    While the Hachiya needs to be eaten when naturally cracked, the Fuyu only requires to be red ripe.

    The first three flat & square Persimmons in the picture above are Fuyus, while the next 3 further down are Hachiyas.

    Persimmon variations #fruits masalaherb.com
    Hachiya Persimmons

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

    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: 

    • Lingonberry Jam
    • Plum Jam
    • Orange Marmalade
    • Pear Preserves

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

    Persimmon Jam pin image
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

    00
    Days
    :
     
    00
    Hours
    :
     
    19
    Minutes
    :
     
    59
    Seconds

    You missed out!

    Recipes from around the world E-Book

    Your Free E-Book 

    was sent to your

    E-Mail Address!

    Please check your Spam folder

    📖 Recipe

    persimmon jam in a spoon

    Persimmon Jam Recipe

    Easy homemade persimmon jam without pectin recipe, all natural without artificial preservatives.
    4.60 from 81 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: French
    how to make persimmon jam, persimmon jam recipe
    Prep Time: 25 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 25 minutes
    Servings: 70 servings
    Calories: 62kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 2.2 pounds Persimmons
    • 4 cups Sugar
    • 1 Juice of one Lemon
    • Lemon Halves of squeezed out lemon
    US - Metric

    Instructions

    • Rinse Persimmon, pat dry.
    • Cut persimmon into quarters. Cut out stem part. Peel fruits. Some persimmon varieties have a jelly like seed pod in the fruit, take out if you find one.
    • Cut persimmons into chunks.
    • Place fruits into a large pot with the sugar, lemon juice, and squeezed out clean lemon halves.
      Place fruits into a large pot with the sugar, lemon juice, and squeezed out clean lemon halves.
    • Stir everything well and keep over high heat.
    • Bring to a rolling boil and reduce heat to a medium heat setting.
    • Allow the jam to cook and reduce. This can take 30-50 minutes.
    • When you think it looks cooked, blend jam smoothly.
      Cook and reduce jam. Blend jam and test if it is set.
    • Test if the jam is set by dropping some hot jam on an ice-cold plate and move the plate around. If the jam is running, it needs to reduce more. If it's not moving it's set. Repeat the process until it looks set. You can also test if your jam is set with a candy thermometer, 105 Celsius/220 Fahrenheit.
    • Pour hot jam into clean sterilized jars.
      Pour hot jam into clean sterilized jars. Close with lid and store.
    • Close jars tight with lids and turn upside down to create a vacuum. Allow to cool and store lid up on a shelf, away from direct sunlight, in a cool and dry place.

    Notes

    1. You can skip adding the lemon halves. 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 halves, use only 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.

    Equipment

    • Cutting Board
    • 8" Chef Knife
    • Mixing Bowl
    • Jam Pan (copper)
    • Long Handle Wooden Cooking Spoon
    • Canning Funnel
    • 8 oz Canning Jars

    Nutrition

    Nutrition Facts
    Persimmon Jam 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.
    Made this? Get featured!Mention @real.masalaherb or tag #masalaherb!

    More Jam Jelly Marmalade

    • Guava Jam Recipe
    • Lemon Marmalade Recipe
    • +20 Jam, Jelly and Marmalade Recipe Ideas
    • Kumquat Marmalade Recipe
    4.9K shares
    • Share
    • Tweet
    • Flipboard
    • Email
    • WhatsApp

    about masalaherb
    Get to know me & Paul...

    MasalaHerb.com as seen on

    Comments

    1. Shay says

      December 17, 2022 at 4:35 pm

      Hi I was just wondering if u could use maple syrup or coconut sugar instead of sugar?? And don’t use any lemon juice??? Would that be ok or do u need to use the lemon juice and sugar for a reason? Just asking because I’m on a special diet. Ty

      Reply
      • Helene Dsouza says

        December 18, 2022 at 12:02 pm

        Hi Shay, yes the sugar and lemon juice have a purpose, they help in preserving fruits for longer period. The idea of a jam is to have it for many months sitting on a shelf. I have never tried using maple syrup, coconut sugar or palm sugar to make jam. I suspect the jam wouldn't hold that long. Since you are on a special diet, you can try to substitute the sugar with any of these alternative sugars, BUT the jam will be good for mostly 3-4 weeks, so you will have to consume it before that.

        In your case, I also strongly recommend water bath canning your jam in the jar to help it preserve longer and store in the fridge only. I hope this helps. Please don't hesitate to share what you ended up doing here. Others might find your experience useful.

        Reply
    2. Esther Schaeli says

      November 25, 2022 at 5:51 pm

      5 stars
      I just made the jam, followed your recipe. I used the rind of a lemon and I cooked it for an hour. Perfect no disaster or disappointment. Thank you for sharing😃

      Reply
      • Helene Dsouza says

        November 30, 2022 at 11:44 am

        You are welcome Esther! 🙂 Glad to read that you enjoyed your jam.

        Reply
    3. LizK says

      November 05, 2022 at 1:15 pm

      Any suggestions for adding peppers for a persimmon pepper jam? Modify your recipe at all?

      Reply
      • Helene Dsouza says

        November 05, 2022 at 1:20 pm

        You can add hot peppers if you feel like it. It depends on the pepper variety and how hot you want it to turn out. Try a batch with a small hot pepper. If you use something like yellow Habaneros, it will turn out super hot.

        Reply
      • Jibberish18 says

        November 10, 2022 at 9:15 pm

        If you can find it, try a Manzano pepper. It's decently spicy and tastes VERY citrus like (It's actually sweet). Just my personal recommendation. You put something like a Jalapeno and you'll have to taste the earthiness.

        Reply
        • Helene Dsouza says

          November 13, 2022 at 2:23 pm

          This is good info. Thanks for sharing this, much appreciated 🙂

          Reply
          • Miller says

            November 22, 2022 at 3:28 pm

            Good morning! I had a persimmon tree in California but had to move to Kansas. My kids sent me a box of them last year! I always put a few, whole, in the freezer, and will just cut them in half later in the year and eat them for dessert with a little lemon juice. Well, I just found four in the bottom of my freezer from a year ago! I wasn’t sure what to do with them. I made this recipe and it’s wonderful! Thank you!

            Reply
    4. Peter Erik Fuchs says

      September 29, 2022 at 4:02 am

      Hello Helene - This is Peter, a Danish expat long resident here in Japan, and I am writing just to thank you for the recipe. We moved from Tokyo to the lush countryside a few years ago (Yamanashi, famous for its mountains, its peaches and its grapes) and found we had one Kaki ie persimmon tree in the yard. We were pretty sure it would be the bitter type (known as “shibu-gaki”) but lo and behold now they are ripe, and sweet as can be. Many fall of the tree and quickly get eaten by bugs, but I was able to pick a couple of kilos and will soon follow your recipe. I am also happy to see the many useful and enthusiastic messages readers have sent you over the years. Best of luck with your blog and other activities. Arigato! Peter

      Reply
      • Helene Dsouza says

        October 04, 2022 at 2:05 pm

        Hi Peter, your journey sounds like an exciting life story. Thanks for sharing the name of the bitter kaki version (shibu-gaki). Do you know which version your tree is producing, the Japanese name of it? All the best! 🙂

        Reply
    5. Julia says

      December 24, 2021 at 5:30 pm

      Hi Helene, I’m very excited to try this recipe. You may have said somewhere but just seeking clarification if the 2.2 lbs is the whole persimmon or 2.2 lbs after cutting it up. Thank you!

      Reply
      • Helene Dsouza says

        December 25, 2021 at 3:55 pm

        Hi Julia, it's 2.2 lbs or 1 kg cleaned and cut-up fruits. For fruit jams, always weigh after cleaning and cutting them up. I'll try to fix this and make it more obvious in my jam recipes. Thank you for pointing it out.

        Reply
    6. Raegen says

      November 15, 2021 at 9:31 pm

      Can I use your recipe for persimmon jam and reduce the sugar by half or more if I don’t want it that sweet or don’t want to use so much sugar ????
      Or is the sugar quantity key to the preservation part ? I’ve never made jam before but would rather do more of a fruit spread without a lot of sugar ? Please advise

      Reply
      • Helene Dsouza says

        November 21, 2021 at 10:47 am

        No. If you reduce the sugar, your jam won't be good for long. The sugar helps in preserving the fruits. You can reduce the fruit quantity and sugar but eat the jam within days. Keep in mind that when you eat a jam you don't eat the whole jar, just a spoonful at once. So, the sugar quantity is 10 times less than the sugar in a slice of cake.

        Reply
    7. Donna Pike says

      November 11, 2021 at 12:16 am

      5 stars
      Hi!! Not a fan of persimmons but when I was gifted some I did not want to waste them and decided to make your recipe. Didn’t have quite enough fruit (only 1.5 lbs) so tossed in some frozen strawberries to make it up to the 2.2 lbs of fruit. I also added 1/4 tsp. of ground cardamom right at the end. I love earthy flavours and the cardamom gave it a tiny hint of exotic. Love the lemon idea instead of pectin and this jam turned out absolutely perfect. I got 11 125 ml jars and about another half jar. I would recommend your easy recipe to anyone. Thanks!

      Reply
      • Helene Dsouza says

        November 21, 2021 at 10:51 am

        Donna, thank you for sharing your version with us. I love the cardamom idea. 🙂

        Reply
    8. Rossco says

      May 18, 2021 at 12:25 pm

      5 stars
      Hi, thank you so much for this recipe. I was wondering if I could use Jam Sugar in the same quantity as mentioned or will this wreck the recipe.
      Thank you again cheers Rossco

      Reply
      • Helene Dsouza says

        May 18, 2021 at 9:40 pm

        Yes, you can but I don't do it because jam sugar has added artificial pectin and it can make the jam taste different and sometimes not so good. It depends on the quality of your jam sugar. You could try a smaller quantity with that sugar to see if you are satisfied with the end results.

        Reply
    9. Cat says

      May 08, 2021 at 6:44 am

      Hi. I've made your jams before and they turn out good but im just a little worried about the 'turn the jar upside down' preservation method as I have done this and I'm left with a 2 cm space on the bottom of my jars .i have read that having air pockets is not good. Am i doing something wrong?

      Reply
      • Helene Dsouza says

        May 09, 2021 at 8:00 pm

        Hi Cat, yeah air pockets are not that great but you can easily remedy this. Keep the jam jars upside down while they are still hot and once the jar is not burning hot anymore, turn them back with the lid up. I will try to add this step more clearly to my jam recipes in the future. Thanks for asking this question Cat! I bet others will find it useful too.

        Reply
    10. Dianna says

      January 21, 2021 at 7:52 pm

      How many cups of persimmon puree does 2.2 lbs of whole persimmons yield. I have hachiya persimmons that I have already removed the stem and seeds from (no need to actually puree as they do that themselves), and froze them into muffin tins. Now I want to make jam, but I don't know how much I should use based on your recipe.

      Reply
      • Helene Dsouza says

        January 24, 2021 at 1:08 pm

        Dianna, please weigh your frozen persimmon. It's ok if they are frozen, but it needs to be weight because making jam requires a more exact approach and cups, unfortunately, are not that exact.

        Reply
    11. Maddie says

      December 09, 2020 at 10:42 pm

      Can you leave the skin on and put the jam through a sieve at the end of cooking?

      Reply
      • Helene Dsouza says

        December 10, 2020 at 1:53 pm

        I haven't tried that but technically you can do that if you prefer to take it through a sieve at the end. But you need to wash your persimmons well with water because persimmons are treated with pesticides. Please let us know how it worked out for you. I bet others can learn something here too.

        Reply
    12. Jillian says

      November 18, 2020 at 2:37 am

      Hi, Helene! I love persimmons so thank you so much for this recipe! I do have a question though, my glass jars have plastic lids, will using them still help with perseveration?

      Reply
      • Helene Dsouza says

        November 18, 2020 at 2:41 pm

        Hi Jillian, I have never used jars with plastic lids, Theoretically it should work. Can you do a test by filling the jars with water, closing with the lid tight, and turning them upside down? Leave them like that for a while in your sink and watch if anything is running out. If the lids are locking properly and create a proper vacuum in the jar, you can use jars with plastic lids. But if you can get jars in the future with regular metal lids, it would be better. If your jars don't lock properly and it leaks with water, you can still use them but don't turn upside down and store your jam in the fridge or freeze.

        That said in France they have another technique where they don't use lids, but instead, a transparent plastic sheet which is dropped in some egg whites to help seal the jar (it's not turned upside down). This is another option but I don't really recommend it because the jams don't hold that long compared to when you use proper lids.

        Reply
        • Jillian says

          November 19, 2020 at 8:21 am

          5 stars
          Thank you again, Helene! I was able to find some glass jars with rubber gaskets and it works really well! Recipe is great! You’re awesome!

          Reply
          • Helene Dsouza says

            November 21, 2020 at 7:41 pm

            That's great! Glad to read that your jam turned out well Jillian! 🙂

            Reply
    13. Dilfuza says

      January 05, 2020 at 4:03 pm

      I tied the recipe following each step. It failed☹️. I think adding lemon juice was a big mistake. The jam’s consistency got very ugly. It tastes also not pleasant. I think it got almost spoilt. Sadly, so much ingredients needs to be thrown away😒

      Reply
      • Helene Dsouza says

        January 06, 2020 at 7:48 am

        Hi Dilfuza,
        I'm sorry that your jam didn't turn out as expected. Adding lemon juice doesn't destroy the jam. Lemon juice contains natural pectin which helps in setting the jam. Did you cook down the jam with the correct quantity of sugar and fruit as instructed? If you cook it down to setting point, it just can't get spoiled, it's not possible. Of course, using quality fruit and real lemon juice (not the ones in the bottle) is crucial to make a good jam.

        Sometimes jams don't always work out. That happens to the best of us. If your jam is not set even after having cooked it for more then 45 minutes, then just keep it to cook over a slow fire and test the setting with a thermometer or with the cold plate setting point. Eventually, it will set. There is no way around it. 🙂 Just be careful not to overcook the jam because this can happen easily as the jam looks super liquid when hot. That is why dropping some hot jams on an ice-cold plate can indicate if the jam has set as it cools down instantly.

        I hope these tips help you in the future when you make jam. I wish you all the best.

        Reply
        • Brenda Robertson says

          September 26, 2020 at 5:58 pm

          I have the wild persimmons, was wondering how many cups of pulp is needed for this recipe as it is frozen now. Thank you, would love to make as gifts.

          Reply
          • Helene Dsouza says

            September 28, 2020 at 1:30 pm

            Hi Brenda, you will need to weigh your fruits (even if they are frozen) to get the fruit and sugar ratio right. This is important because too little sugar and your jam will spoil faster, too much sugar and it's way too sweet.

            Reply
    14. Hale says

      December 25, 2019 at 12:03 pm

      I think I missed a step? It said to peel and then remove the seeds. Then it said to add the persimmon pulp bits into a cooking pot. Was I supposed to make the persimmons into a pulp?

      Reply
      • Helene Dsouza says

        December 26, 2019 at 6:53 am

        No you didn't miss a step. Some Persimmons when ripe get mushy. So when you remove the seeds, they are kind of mushy. With pulp, I meant the fruit pulp.
        Just take out the seeds and place the fruit into a pot. 🙂

        Eventually, to get a smoother jam consistency, you can blend the jam when cooked and set with a hand blender just before you pour the hot jam into your jars. This is optional.

        Reply
        • Hale says

          January 03, 2020 at 3:56 am

          Thanks for the reply! I used fuyu persimmons from my grandmother, and I think my persimmons just might not have been ripe enough! We'd always eat them when they were very firm and crisp. I'll let try to let them soften up a bit more.

          Reply
          • Helene Dsouza says

            January 05, 2020 at 8:34 am

            Yeah, I think super ripe persimmons make better jam too. Thanks for sharing your experience with us Hale.

            Reply
            • Suzie says

              October 18, 2020 at 12:32 am

              5 stars
              First time I made it. Follow the recipe except the lemon rind. It Turn out. Beautiful. I grated the lemon rind very fine. Thank you for the recipe. I will make it every year.

              Reply
        • Nancy says

          November 15, 2021 at 1:34 am

          Recipe made 4US cups and a little extra for toast in the morning. I think I cooked down a little too much because it’s really sweet. It does set up beautifully. I’ll try again tomorrow. I have 2 persimmon trees.

          Reply
          • Helene Dsouza says

            November 21, 2021 at 10:49 am

            Hi Nancy, it's sweet because that's how it turns out. When you use the jam over your bread or in a cake, you typically just use a small quantity. For example, add a tsp of this jam into a jar of yogurt. It's still less sugar than a cake.

            Reply
    15. crystal says

      December 24, 2019 at 11:13 pm

      hello there, very excited to make this jam. will be making it this afternoon with some fuyu persimmons i gathered late autumn from a tree thriving across my home. i will attach how my experience is once i finish.

      i did have a question about the jam itself once finished~ do you have an estimate for shelf life?

      Reply
      • Helene Dsouza says

        December 25, 2019 at 8:54 am

        Hi Crystal,
        If you worked in a clean environment with sterilized clean jars and if the jam set properly, then the jam will last for about 10 months unopened if kept in a dry and cool place away from direct sunlight. The jam has to be kept in the fridge once opened where it's better to use it up within 2 months. Also adding a few drops of liqueur into the lid before locking the lid on the jar and turning it upside down can help to prolong the shelf life of your jam. I have tried it in a tropical humid climate and in a dry climate and the shelf life depends on that as well. The jams usually last for up to 10 months in a humid tropical climate and even longer in a dry and cool climate.

        Reply
    16. Levi says

      December 15, 2019 at 6:20 pm

      5 stars
      Turned out fantastic. Followed directions except I diced the lemon peel small to allow it to candy and add much more pectin to the mix.

      Reply
    17. Donna Norvell says

      July 14, 2019 at 6:18 pm

      Can I use frozen persimmons for this jam recipe? I have some from last year in the freezer. Thanks

      Reply
      • Helene Dsouza says

        July 14, 2019 at 6:19 pm

        Yes, you can, shouldn't be a problem.

        Reply
    18. Barbara says

      November 19, 2018 at 9:29 pm

      Disappointed. I wanted to print this recipe out, but you haven't reformatted it to print on one page.

      Reply
      • Helene Dsouza says

        November 20, 2018 at 8:34 am

        Hi Barbara, the recipe includes the step by step pictures, hence why the recipe is 2 pages long in the printing options.

        Reply
    19. Just Steve says

      October 21, 2018 at 1:41 am

      Would you care to elaborate a bit on the lemon zest? My first go at this ended poorly- the jam was a bit runny, but more importantly, the lemon overpowered the persimmon flavor such that the result was far too bitter for my palette. Re-reading your recipe I realized my usual concept of lemon zest- the outer lemon peel, obtained by taking a grater to the lemon, yielding tiny little strips- doesn't match up with the later instructions to remove the lemon zest.

      Reply
      • Helene Dsouza says

        October 22, 2018 at 3:19 pm

        Hi Steve,
        I'm sorry to hear that your jam didn't turn out the way you expected it. If your jam is runny, take it back to the heat and cook it until it has set. Do the test with a cold plate to see if the hot jam is running, if it's not running it is set. The recipe is rather old and I'm going to add some more info which should be useful in the next days. in my newer jam and jelly recipes, I always suggest using a thermometer to get the setting temperature right. You see, my family in France never used to cook jams with a thermometer and I learned it that way but I realized in time that it is easier and saver for my readers if they use a thermometer. The setting temperature is 105 Celsius/220 Fahrenheit. When a jam is not set, you can always take it back to the heat and cook it again until set. It's easier to fix an undercooked jam than an overcooked jam.

        Now about the lemon... Unfortunately, this is my mistake and it should be called "lemon peel". Basically, the idea is to cook organic whole lemon peel (after having squeezed out the lemon juice) because the peel contains a lot of natural pectins which help in setting the jam. That's why it's taken out of the jam at the end. I totally explained and translated it wrongly and I'm very sorry for the misunderstanding. The lemon, however, shouldn't be adding bitterness but rather sourness to the jam, except if the white part of the lemon skin (below the zest) was grated into the jam. When you add the whole lemon skin, without scraping the white skin part, the fruit skin won't release the bitterness in the white part of the lemon. Anyhow, I think your feedback is important, therefore I'm fixing the recipe so that adding the lemon skin halves is optional. thank you for taking the time to write your message Steve!

        Reply
    20. Ambika says

      November 01, 2017 at 7:01 pm

      Hi Helena, really liked the jam making process of Persimmon. I have lots of them and want to make jam. But I want to make only 1 bottle of Jam in a regular jam jar, for examination purpose. Can you please suggest me quantities of persimmon, sugar, and lemon juice - to make 1 bottle of regular jam. Thank you so much. Ambika

      Reply
      • Helene Dsouza says

        November 01, 2017 at 9:00 pm

        Now this recipe is going to make 3 jars of about 300-350 ml. If you half the quantity of the ingredients in the recipe, then you will be left with about 450-500 ml. I don't really know what you mean with a bottle, but I am assuming that quantity should do the trick for you and the recipe would still be reasonable enough with the amount of fruit and sugar to cook.
        So to half this Persimmon jam recipe do the following: -420 grams Persimmons, -250 grams regular cooking Sugar, -100 milliliter freshly pressed Lemon juice & -Lemon zest strips of 1/2 small organic lemon and just follow the same directions however the cooking time might be less. Best is to stick to the setting test with the cold plate to test if the jam has set.
        Then just fill the jam into a clean and sterilized jar.

        Reply
    21. Aish Das-Padihari says

      September 15, 2017 at 2:35 am

      I love persimmon and its one of my favorite fall fruits. The jam looks delish.

      Reply
    22. Tiffany says

      September 15, 2017 at 12:59 am

      5 stars
      I like using persimmons in a salad. This is a delicious looking jam and I have to try it. Thank you for sharing.

      Reply
    23. Emily says

      September 14, 2017 at 9:50 pm

      5 stars
      I love this fruit although never made jam with it before, it sounds wonderful I'll definitely be saving the recipe!

      Reply
    24. Bintu says

      September 14, 2017 at 5:50 pm

      5 stars
      Persimmons are perfect for making jam. What a great fruity recipe without pectin!

      Reply
    25. Ishita says

      September 14, 2017 at 1:47 pm

      I love Persiimmons 🙂 In fact I have fond memories of eating them at a trip to Barot few years back with my family. What an interesting post, I have never tried jams at home!

      Reply
    26. Anu says

      September 14, 2017 at 11:47 am

      5 stars
      This sounds easy enough, but still, I am not sure if I am going to make it. I eat this fruit as it is when it comes for few days in Panaji market. Being a diabetic, I stay clear of Jams but I guess kids visiting home would love this.

      Reply
      • Helene Dsouza says

        September 14, 2017 at 11:58 am

        As a diabetic it makes sense to be careful. My mother in law in diabetic too but she has to eat sweet things every once in a while. So by around 9-10 am in the morning she eats ghee chapati and she spreads some kind of a jam what i made on the chapati. Otherwise she will get giddy before 12 noon.

        Reply
    27. Eva Taylor says

      September 14, 2017 at 12:33 am

      What a great way to preserve the fruit for when they are not in season. I love that you don't need to use pectin in this recipe. I'm pretty sure pectin is not used much in European jams, they are always just so much richer and thicker and full of fruit than the North American counterparts. Your persimmon jam is a gorgeous colour. They tend to be on the expensive side here in Canada but I will be one the loodout for a deal to make this gorgeous jam.

      Reply
      • Helene Dsouza says

        September 14, 2017 at 12:01 pm

        You know Eva, you won't believe but pectin sugar is common only in certain areas of europe. In France, as you must have noticed, pectin sugar is not used in jams (or rarely), in Germany and Austria, they don't know to make jams without pectin sugars. In other parts of the world such as India, people think that some weird jelly thing in a plastic jar is jam... Luckily this is changing!

        Reply
    28. Sarah says

      December 07, 2016 at 10:36 am

      5 stars
      Just made this jam with a boat load of Hachiya persimmons that were left over from our CSA (www.ycgrown.com) and they were uber ripe...like water balloons ready to burst, really. It turned out great, and I didn't even take the time to remove the seeds, as they were sooo gooey and slimy it would have been nearly impossible. I then went further and steam canned them so they can be shelf stable (hopefully!) It tastes good, and we all love persimmons in my family! Thanks for the recipe! I really enjoyed the lemon peel instead of store bought pectin.

      Reply
      • Helene Dsouza says

        December 07, 2016 at 12:16 pm

        Hi Sarah, glad to hear that the jam turned out well. Yeah persimmon are super gooey, but I really prefer to take out the seed pods. I find that the seeds change the flavor of the jam a lot. The seeds are astringent and I don't like the flavor. lemon goes so well with persimmon, no? =D Thanks for taking the time and leave us a comment here, much appreciated and I think your input will be useful to others who are planning to make this recipe at home.

        Reply
    29. Liz Posmyk (Good Things) says

      May 13, 2016 at 7:11 am

      Helene, I would love to blog my take on this with lime, with links back to you. I hope you won't mind, my dear friend xx

      Reply
    30. Suzanne says

      January 04, 2015 at 2:58 am

      Made this to put into an apple galette instead of store bought apricot jam (http://www.epicurious.com/recipes/food/views/Apple-Galette-235860); it turned out delightful! Thanks so much for posting!

      Reply
      • Helene Dsouza says

        January 05, 2015 at 11:17 am

        That's brilliant, thanks for letting us know how the jam turned out. 🙂

        Reply
    31. Stephanie says

      March 04, 2014 at 4:47 am

      I live in the US and want to try out this recipe. I'm not sure how to convert the 850 g mashed over ripe Persimmon to cups? I used your handy conversion chart for everything else but persimmons were not one of the choices. Can you help?!

      Reply
      • Stephanie says

        March 04, 2014 at 4:49 am

        PS--I am using the pulp from (not sure how many!) persimmons

        Reply
        • Helene Dsouza says

          March 04, 2014 at 4:25 pm

          Hi Stephanie.
          I tried to convert it as good as possible with this online tool by using canned pears or apple mash to compare because persimmon is not listed and I did compare with other fruits on that page as well, so I guess one cup should be about 200 grams (more or less) persimmon pulp. That means 850 grams persimmon pulp mashed should be about 4-4 1/2 cups. I hope this will help you so that you get a chance to try the recipe. Let me know if you need any more help.

          Reply
          • Stephanie says

            March 07, 2014 at 9:14 am

            Made the jam today. It was great! Thanks for your help and for the recipe.

            Reply
            • Helene Dsouza says

              March 07, 2014 at 2:17 pm

              So happy to here that it turned out great Stephanie and thanks so much for your feedback. Happy weekend! =)

              Reply
    32. Vanessa says

      December 09, 2012 at 11:43 am

      I have a hachiya tree in my yard that OVERFLOWS with fruit every year. Do you think this would turn out without the fuyus?

      A couple of years ago I tried to make a jelly with the pulp from the hachiyas, but it turned out highly astringent.
      Somewhere I read that cooking reactivates the tannins in the hachiyas and that baking soda counteracts that effect. Yours didn't turn out astringent?

      Reply
      • Helene Dsouza says

        December 09, 2012 at 12:01 pm

        Hi Vanessa!

        Yes I believe it should turn out, but maybe try it out with a small quantity first. I don't know how your Hachiyas taste like at your side of the world but ours here are very astringent if they are not properly ripened. As I mentioned in the post, it is vital that you allow the fruit to ripen to the max, so that the astringent taste dissapears. I mean, mine was really mushy but not spoiled (I know its a fine line). I removed the seed case as well and that in my opinion makes a good jam as well. Sorry I can't tell you about the Baking soda effect, we don't get that here in Goa and I hadn't seen that anywhere in my research online either.
        Mine was really sweet and no astringent taste. I gave it to test to 5 people and they didn't taste any astringent flavors.
        Hope that helps!

        Reply
    33. sara says

      December 02, 2012 at 12:53 am

      I have recently exhausted my Fuyu supply for the season. Any chance the recipe would turn out with only Hachiyas?

      Reply
    34. [email protected]jascookingcorner says

      November 19, 2012 at 5:19 pm

      Hello, my name is Tanja and I am a jam fanatic... too 😉 I haven’t tried persimmon yet, if I find some at the Naschmarkt, I would love to try it out! A delicious looking jam, nom nom!!

      Reply
    35. ping says

      November 19, 2012 at 11:35 am

      Okaaaayy ... maybe I'm the odd one out here, liking plain ol' bread and butter without jam. I do like the occasional jam but not one with a sweet tooth. BUT ... with capitals everywhere ... I do love exotic jams! This one has got my attention, Helene. Persimmon is a fruit I love when not too ripe, still crunchy and of course the hubby has to be difficult and prefer the really ripe ones when it's all soft and mushy 🙁 I do believe he's going to love this! He's the one with the sweet tooth. I've been trying out jams made with different fruits too, esp when there's a lot of them and we just can't finish them. So, instead of waiting for them to rot ... we jam it!
      Oh, and I've only seen Fuyus here. Or maybe I've seen hachiyas but thought they were tomatoes ... duh. Going to go stare at the tomato looking things more carefully now...

      Reply
      • ping says

        November 19, 2012 at 11:41 am

        Yeesh ... I meant, I'm not one with a sweet tooth ... not the jam. Heh.

        Reply
    36. Josie says

      November 15, 2012 at 1:44 am

      Hi Helene, this is the best blog I have seen about Persimmons!
      I have a whole bunch of Fuyu persimmons that I am about to make jam with. I have made them before with lots of lemon rind to get them to set, but am interested in your recipe as sometimes the lemon flavour in my recipe was too overpowering.
      When you tested both the Fuyus and Hachiyas separately, did you find that the Fuyus had enough pectin to set properly?
      Ie. Would you recommend using more lemon rind than in your recipe if only using Fuyus?
      thanks very much!

      Reply
      • Helene Dsouza says

        November 15, 2012 at 4:21 pm

        Hi Josie!

        thank you, your words are sweet and so kind. =)

        About the jam,...
        The Fuyus are quite like the hachiyas, when you compare the setting points. When I had tried it with the Fuyu I had added a bit more lemon rind, because looking at the hachiya ones, I had the feeling the hachiya were more shiny, meaning they would set quicker and better and so wouldn't need extra efforts to make them set. If you have the big European Italian lemons at hand then just add the zest rind of one big lemon instead of half a lemon as I wrote it in this recipe. Just to make sure that it will set well!

        The recipe above doesn't contain too much lemon so the taste is melting into the Persimmon's flavor. Even if you add some more zest as mentioned earlier, the lemon shouldn't over power the persimmons character. =)

        I am curious what your recipe looks like, care to share?

        Reply
        • Josie says

          January 17, 2013 at 4:13 am

          Hi Helene,
          I'm so sorry I've left this so long to share my recipe with you. I had many boxes of persimmons to get through so I was doing bulk 4-5kg batches with different parameters (ratios of 2c fruit:1c sugar etc. ). So I have 2 pages of records of my different ratios, and at some stage I switched from doing cups to weighing it. So now I have to figure out how to get a recipe from that!
          I just wanted to let you know I haven't forgotten...

          Reply
    37. Kiran @ KiranTarun.com says

      November 08, 2012 at 1:32 am

      Persimmon jam?!? I could see myself slathering it on everything!!!!

      Reply
    38. Helene Dsouza says

      November 06, 2012 at 1:33 pm

      Thank you thats sweet

      lol Maria, but you got some chutney recipes going on on your page, that equals it out, no? 😉

      Reply
    39. Maria says

      November 03, 2012 at 1:35 pm

      Helene I really love the title of your blog and jam oops it reminds me I haven't even posted one as yet 🙂

      Reply
    40. Nami | Just One Cookbook says

      November 01, 2012 at 11:31 pm

      This is my real first time seeing jam out of persimmons! It has great nutritious values and my mom always encouraged me to eat more of this fruit while growing up. In fact I grabbed some last time I shopped too. Such a wonderful treat to make jam out of it!

      Reply
      • Helene Dsouza says

        November 06, 2012 at 1:31 pm

        Oh wow Nami, I had read online that it was a typical Japanese fruit, but I wasn't aware that it was nutritious to that extend and I remember the posts on your blog with your mum, so I know she will be 100% right. I need to research even more now! =)

        Reply
    41. kitchenriffs says

      November 01, 2012 at 11:28 pm

      Persimmon jam is wonderful - I think my favorite way to eat this fruit. Great tips on making jam. I haven't made any in ages, but really should again. Great post - thanks.

      Reply
      • Helene Dsouza says

        November 06, 2012 at 1:29 pm

        Thank you John *blush* XD

        Reply
    42. Helene Dsouza says

      November 01, 2012 at 7:49 pm

      Yay I had a feeling that we shared the same blood. ^.^

      Have you tried using green apples as pectin substitution? I was wondering the other day but I never got the chance to try it since we dont gt green apples here. Unfortunatly the season for collecting them is over as well and my parents used them all up for pressing apple juice, otherwise I would have shared the idea with my mum.

      I think so there are a couple of different Persimmon types out there. I haven't seen or tasted the other ones, so in case you cook with an other type, make sure to taste and adjust the ingredients amount.

      Reply
    43. mjskit says

      November 01, 2012 at 8:14 am

      You have found another jam lover and jam maker here! For years I made batches of jam, now I make one jar at a time and with no pectin. With the right proportions and some high pectin fruit it is possible as you well know. I still haven't seen persimmons in our markets yet, but when I do, you have given me a great line up of recipes including this beautiful and delicious looking jam!

      Reply
    44. Prathima Rao says

      October 31, 2012 at 5:29 pm

      I adore homemade jams!!! They retain the tartness or the flavor of the fruit its made of & are good looking too!!Unlike store bought ones which have a plain sugary taste in each bite..Our sunday morning breakfast is reserved for bread, butter & jam!! Persimmon lemon jam looks mighty yumm!!! Hopefully I will get to taste atleast a spoonful when I do visit Goa!!

      Reply
      • Helene Dsouza says

        November 01, 2012 at 7:43 pm

        So when are you coming now to goa, still waiting to mett up with you! =P

        Oh and I agree in all what you said. The first jam I ever bought was in India and it wasn't dabur but some cheap company. That was the biggest disappointment in my life. I should have known it when I bought that plastic thing and somebody should have explained me back then, that the insects in this country are mad and find any food anywhere! ^.^

        Reply
    45. Kitchen Belleicious says

      October 31, 2012 at 9:00 pm

      it just looks delicious! sweet and nutty!

      Reply
      • Helene Dsouza says

        November 01, 2012 at 7:45 pm

        thank you =)

        Why nutty?

        Reply
    46. Cass @foodmyfriend says

      October 31, 2012 at 9:00 am

      I usually make all of my jam around Christmas time. This is when all of our berries are pretty cheap. This looks wickedly good!

      Reply
      • Helene Dsouza says

        November 01, 2012 at 7:40 pm

        Now, that can only be because you are in Australia! lol we make them in Europe around end of august or even july when the blueberries are ripe to be picked in the forest. Here in goa, there is always one fruit season for a couple of weeks and then another comes up, that goes on like that the whole year. Surely more comfortable without winter, snow and freezing ice. =)

        Reply
        • rachelle Carriere says

          December 22, 2017 at 3:34 pm

          To cook or not to cook...
          Since I love the raw flavor, mom suggested not cooking it and make it as a freezer jam.. Thoughts??
          Thx

          Reply
          • Helene Dsouza says

            December 23, 2017 at 2:00 am

            You mean raw persimmon pulp? Sure you can do that but it has nothing to do with a jam. A jam is always cooked.
            Persimmon pulp can come handy with all kinds of desserts. 🙂

            Reply
            • Anthony says

              October 15, 2019 at 11:06 pm

              Can you use bourbon?Is the jam supposed to be thick?

              Reply
              • Helene Dsouza says

                October 16, 2019 at 8:26 am

                Yes you can use bourbon. The setting temperature can be checked with a candy thermometer and is 220 Fahrenheit/ 105 Celsius. When the jam is set it is kind of thick but not overcooked thick.

                Reply
    47. Terra says

      October 31, 2012 at 7:14 am

      I love that you are jam fanatic, helps me get new fun jam recipe ideas:-) This flavor combo with lemon sounds delicious! Hugs, Terra

      Reply
      • Helene Dsouza says

        November 01, 2012 at 7:44 pm

        Glad I was of any help Terra. There will surely be one kind of jam flavor that will grab your fancy.

        Reply
    48. kristy says

      October 31, 2012 at 8:55 am

      I love a good jam too Helene. I've never tried persimmons before and it's a fruit I've long wanted to try. 🙂

      Reply
      • Helene Dsouza says

        November 01, 2012 at 7:37 pm

        I think so you should be able to get it there in down under, thats what some people were telling me. All the best my friend!

        Reply
    49. Sanjeeta kk says

      October 31, 2012 at 8:08 am

      So you are on a persimmon spree, another recipe of the same..making me J..I don't get to see any here 🙁 Lovely color!

      Reply
      • Helene Dsouza says

        November 01, 2012 at 7:36 pm

        Maybe because its more of a tropical fruit. I could send you some Sanjeeta, but I am not sure if they would reach whole. lol Let me know in case, before the season is over!

        Reply
    50. Liz says

      October 31, 2012 at 6:52 am

      I can find persimmon pulp around here in the autumn...I really need to buy some and give it a taste! I love jam and yours is so vibrant and lovely...I'm sure it would be wonderful on my morning toast 🙂

      Reply
      • Helene Dsouza says

        November 01, 2012 at 7:34 pm

        hm... I am honestly not sure if I should encourage tin pulp Liz, we don't have these kind of things here and we even tend to cook very rarely with tinned fruits and veg products, so my experience it near to zero in that direction. Well, you can always try it out if there is no other option and if you are craving it so badly. Feel free to let me know how you fared while using pulp.

        Reply
    51. Spandana says

      October 31, 2012 at 1:21 am

      wow.. just delicious.. and those step-wise pictures are so helpful.

      Reply
      • Helene Dsouza says

        November 01, 2012 at 7:31 pm

        =) If you need any help while recreating the recipe, just leave me a message!

        Reply
    52. foodwanderings says

      October 30, 2012 at 7:21 am

      Of course not, bread and butter with no jam just won't be the same at all. I love that persimmons are in season. At our home they never make it to the kitchen we eat them as is. Re: jams I got the same problem with many recipes I see, too much sugar, but I know it is necessary, hence my sometimes failures as I don't put enough sugar. I just can't bring myself to do so. Your jar in the last picture with jam looks spectacular!

      Reply
      • Helene Dsouza says

        October 30, 2012 at 1:46 pm

        Thanks Shullie, glad you agree! =) I think so I heard somewhere that there is a Persimmon type that has no tannin at all, kind of laboratory made, some hybrid type. I like them raw sometimes, but my husband doesn't so much, he prefers them cooked in some way. =)

        Reply
        • Viki says

          May 11, 2018 at 6:45 pm

          I've done real good w/my Fig compote: Mission figs, Balsamic glaze, Deglet. dates & fresh ripe Comice pears. Just simmer/mash down to a thick consistency, then jar it up. Love to top of a Brie & Raincrisp cracker w/it. Yum !!

          Reply
          • Helene Dsouza says

            May 11, 2018 at 7:11 pm

            Oh that sounds fantastic!

            Reply
    53. Choc Chip Uru says

      October 30, 2012 at 9:51 am

      Mmmm I'm in love with persimmon 🙂 would love to try this!

      Cheers
      Choc Chip Uru

      Reply
    54. rita cooks italian says

      October 30, 2012 at 3:51 am

      Last month for the first time in my life I made jam. This post is so useful and I will bookmark the recipe. What type of alcohol do you use for the lids (any type? ...Grappa!!)

      Reply
    55. Barbara Bamber | justasmidgen says

      October 30, 2012 at 9:08 am

      I haven't tried persimmon yet, but this recipe sure makes me want to! I think we have the fuyu variety here. xx

      Reply
      • Helene Dsouza says

        October 30, 2012 at 1:47 pm

        Barbara let me know how you lile the fruit, I love to hear other opinions! 😉

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Categories

    Powered by

    Home
    About
    As seen in
    Contact
    Terms and Conditions
    Privacy Policy

    By continuing to use the site, you agree to the use of cookies.

    Masala Herb is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Copyright © 2023 · Magazine Pro Theme On Genesis Framework · WordPress