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!
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.
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
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.
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: 🍂
Dear Reader, what variety of Persimmon do you get to buy in your local market?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Persimmon Jam Recipe
- 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.
- 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.
- 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.
- 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.
- 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.
- 1 serving equals 1 Teaspoon. The total quantity of the jam will be about 3 jars = 70 servings.