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.

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


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


  • 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.


  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 Facts
Persimmon Jam without Pectin Recipe
Amount Per Serving (8 g)
Calories 62
% Daily Value*
Potassium 46mg 1%
Total Carbohydrates 16g 5%
Sugars 11g
Vitamin C 12.4%
Calcium 0.4%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

Autumn & Winter Jam: πŸ‚

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!
This post may contain affiliate links, and I receive a small commission when you click through and purchase. It basically buys me my daily coffee and cheese, and yes, my flour so that I can make pizza for dinner!





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I am Helene, and created Masala Herb to share my food and travel journey with the whole world. You will find Asian and Western dishes here, as well as unique travel guides to inspire your day. Don't miss a post! Subscribe to the free newsletter!

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  1. 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 shot with jam looks spectacular!

    • 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. =)

  2. 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!!)

    • lol Grappa. I just use the alcohol to disinfect it further after sterilizing the jars, so I just drop a few vodka/White Rum drops inside the lid before closing it. I discard excess alcohol if any. You can try it out with grappa, we might gain some knowledge and ideas like that Rita. =)

  3. 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 πŸ™‚

    • 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.

    • 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!

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

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

    • 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. =)

      • 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??

        • 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. πŸ™‚

  6. 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!!

    • 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! ^.^

  7. 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!

  8. 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.

  9. 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.

  10. 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!

    • 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! =)

  11. 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!

    • 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?

      • 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…

  12. 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 πŸ™ 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…

  13. 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?

    • 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 extremely 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!

  14. 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?!

      • 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.

  15. 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.

    • 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.

  16. 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.

    • 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!

  17. 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.

    • 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.

  18. I love Persiimmons πŸ™‚ 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!

  19. 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

    • 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.

  20. 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.

    • 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!

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Hi, this may be interesting you: Persimmon Jam Recipe without Pectin - How to make easy persimmon jam!
This is the link: https://www.masalaherb.com/persimmon-jam-recipe-without-pectin/