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!
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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?
📖 Recipe
Persimmon Jam Recipe
Ingredients
- 2.2 Pounds Persimmons
- 4 Cups Sugar
- 1 Juice of one Lemon
- Lemon Halves of squeezed out lemon
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.
- 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.
Notes
- 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.
I have made persimmon jam for several years but found your recipe to be the easiest and best tasting. The only thing I did different was using only half the lemon juice and not peeling the persimmons. I was using seedless hachiya and had read that leaving the soft, ruby red skin would help maintain the color. Just wondering though, for how long is the jam shelf stable?
I Catrina, I'm excited to read that you have been enjoying my jam recipe. Also, thanks for sharing your recipe version with everyone here. The jam should be good for 10 months minimum on a shelf. Once you open it, store it in the fridge, don't double dip and it will be good for a couple of weeks without any issues.
I read thru the comments to see if anyone used low sugar sure jell. I am in the U.S.
Have you or any of your followers done this and is it a good choice?
Hi Bert, sorry for the delay, the system had swallowed your comment.
No, this recipe is without artificial pectin and therefore without sure jell.
You will need an entirely different recipe to make persimmon jam with pectin.
Made persimmon Jam but it came out too astringent. I thought my persimmons were ripe enough but obviously not. is there anything I can do or use to save this Jam? Thanks!
Hi Cat, I'm sorry that your jam didn't turn out as expected. I always recommend tasting fresh fruits first before using them in a jam. Yet, I had this happen to me in the past too. In that case, I try to use the jam in baked goods, for example to layer cakes and Torte as in Esterhazy Torte or in sandwich cookies such as Linzer cookies. As a filling in sweets, the astringent flavors will get partially masked.
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
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.
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😃
You are welcome Esther! 🙂 Glad to read that you enjoyed your jam.
Hi!
Would i be able to do this recipe with American persimmon? I assume so, but would like to be sure :] I’ve been foraging a lot of them this season since the trees grow wild in my state and i Was hoping I could give this recipe a try
Any suggestions for adding peppers for a persimmon pepper jam? Modify your recipe at all?
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.
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.
This is good info. Thanks for sharing this, much appreciated 🙂
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!
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
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! 🙂
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!
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.
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
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.
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!
Donna, thank you for sharing your version with us. I love the cardamom idea. 🙂
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
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.
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?
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.
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.
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.
Can you leave the skin on and put the jam through a sieve at the end of cooking?
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.
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?
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.
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!
That's great! Glad to read that your jam turned out well Jillian! 🙂
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😒
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.
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.
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.
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?
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.
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.
Yeah, I think super ripe persimmons make better jam too. Thanks for sharing your experience with us Hale.
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.
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.
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.
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?
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.
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.
Can I use frozen persimmons for this jam recipe? I have some from last year in the freezer. Thanks
Yes, you can, shouldn't be a problem.
Disappointed. I wanted to print this recipe out, but you haven't reformatted it to print on one page.
Hi Barbara, the recipe includes the step by step pictures, hence why the recipe is 2 pages long in the printing options.
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!
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.
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.
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!
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.
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!
That's brilliant, thanks for letting us know how the jam turned out. 🙂
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?!
PS--I am using the pulp from (not sure how many!) persimmons
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.
Made the jam today. It was great! Thanks for your help and for the recipe.
So happy to here that it turned out great Stephanie and thanks so much for your feedback. Happy weekend! =)
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 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!
I have recently exhausted my Fuyu supply for the season. Any chance the recipe would turn out with only Hachiyas?
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...
Yeesh ... I meant, I'm not one with a sweet tooth ... not the jam. Heh.
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...
Thank you thats sweet
lol Maria, but you got some chutney recipes going on on your page, that equals it out, no? 😉
Thank you John *blush* XD
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! =)
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!
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! ^.^
it just looks delicious! sweet and nutty!
thank you =)
Why nutty?
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??
Thx
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. 🙂
Can you use bourbon?Is the jam supposed to be thick?
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.
I love that you are jam fanatic, helps me get new fun jam recipe ideas:-) This flavor combo with lemon sounds delicious! Hugs, Terra
Glad I was of any help Terra. There will surely be one kind of jam flavor that will grab your fancy.
I love a good jam too Helene. I've never tried persimmons before and it's a fruit I've long wanted to try. 🙂
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!
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!
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!
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 🙂
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.
wow.. just delicious.. and those step-wise pictures are so helpful.
=) If you need any help while recreating the recipe, just leave me a message!
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!
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. =)
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 !!
Oh that sounds fantastic!
Mmmm I'm in love with persimmon 🙂 would love to try this!
Cheers
Choc Chip Uru
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!!)
I haven't tried persimmon yet, but this recipe sure makes me want to! I think we have the fuyu variety here. xx
Barbara let me know how you lile the fruit, I love to hear other opinions! 😉