The silky, honey-sweet flesh of ripe persimmons creates one of fall’s most luxurious and underappreciated preserves. This Persimmon Jam captures the essence of autumn with its gorgeous amber-orange color and incredibly smooth, almost custard-like texture that melts on your tongue. The natural sweetness of persimmons requires less added sugar than most fruit jams, allowing the fruit’s complex flavor profile to shine through with notes of honey, vanilla, and warm spices. When perfectly ripe, persimmons offer an almost magical sweetness that transforms into a jam so rich and velvety it feels like spreading liquid gold. This recipe yields approximately 3 cups of jam, perfect for celebrating the brief but spectacular persimmon season and creating a preserve that tastes like concentrated sunshine.
What You’ll Need
- 3 pounds very ripe persimmons (Fuyu or Hachiya varieties)
- 2 cups granulated sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 package (1.75 oz) powdered pectin
- 1/4 teaspoon salt
Essential Equipment
- Sharp knife
- Large spoon
- Food mill or fine-mesh strainer
- Large heavy-bottomed saucepan
- Wooden spoon
- Potato masher
- Sterilized canning jars and lids
- Ladle
- Clean kitchen towels
Choosing and Preparing Persimmons
The key to exceptional persimmon jam lies in using perfectly ripe fruit. For Fuyu persimmons, look for fruits that are deep orange and yield slightly to gentle pressure but still hold their shape. Hachiya persimmons must be completely soft and jelly-like when ripe, almost to the point where they seem overripe. Unripe persimmons contain tannins that create an unpleasant, mouth-puckering sensation that will ruin your jam.
Wash the persimmons gently and remove the green leafy tops and any stems. Cut the fruit in half and scoop out the flesh with a large spoon, discarding the skin. If using Fuyu persimmons, you can also peel them with a knife and chop the flesh. Check for and remove any seeds you encounter, though many persimmons are seedless.
For the smoothest jam, pass the persimmon flesh through a food mill to remove any remaining skin pieces or fibrous bits. If you don’t have a food mill, push the flesh through a fine-mesh strainer with the back of a spoon. You should have about 3 cups of smooth persimmon pulp.
Creating the Spice Blend
In a small bowl, combine the cinnamon, ginger, nutmeg, and salt. These warm spices complement the natural sweetness of persimmons beautifully, creating a jam that tastes like autumn in a jar. The salt enhances the fruit flavors and helps balance the sweetness.
Whisk the spices together until well combined. The amounts given create a subtly spiced jam, but you can adjust the quantities to suit your taste preferences. Some people enjoy adding a pinch of cardamom or allspice for additional complexity.
Cooking the Persimmon Base
Place the persimmon pulp in your heavy-bottomed saucepan and add the lemon juice and lemon zest. The lemon juice provides necessary acidity for proper gel formation and helps preserve the beautiful color of the persimmons. It also adds a bright note that prevents the jam from being overly sweet.
Cook the mixture over medium heat for 8 to 10 minutes, stirring frequently. The persimmon pulp will begin to thicken and darken slightly. Add the spice mixture and stir well to distribute evenly. Continue cooking for another 3 to 5 minutes until the mixture is fragrant and well combined.
Adding Pectin and Sugar
In a small bowl, mix the powdered pectin with 1/4 cup of the measured sugar to prevent lumps from forming. Bring the persimmon mixture to a rolling boil over high heat, stirring constantly. The mixture may bubble vigorously due to the natural sugars in the fruit.
Add the pectin-sugar mixture and stir vigorously until completely dissolved. Continue boiling for 2 minutes, stirring continuously to prevent sticking. The mixture should thicken noticeably during this time.
Add the remaining sugar all at once, stirring well to dissolve completely. Return the mixture to a full rolling boil and cook for exactly 1 minute, stirring constantly. The jam should coat the back of your spoon and have a glossy appearance.
Testing for Proper Consistency
Persimmon jam should have a smooth, thick consistency similar to apple butter. To test for doneness, place a small plate in the freezer before you start cooking. When you think the jam is ready, drop a small amount onto the cold plate and let it sit for 30 seconds. Push the jam with your finger – if it wrinkles and holds its shape, it’s done.
The finished jam should be a beautiful deep amber color with no visible fruit pieces. It should spread smoothly and hold its shape when spooned. If the jam seems too thin, continue cooking for another 30 seconds and test again.
Finishing and Canning
Remove the jam from heat and let it cool for 2 minutes. Skim off any foam that has formed on the surface using a clean spoon. Persimmons naturally contain less acid than many fruits, so there’s typically less foam to remove.
Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace at the top. The jam should have a glossy, smooth appearance and flow easily from the ladle. Wipe the jar rims clean with a damp cloth to ensure proper sealing, then place the lids on top and screw on the bands until fingertip tight.
Process the jars in a boiling water bath for 10 minutes to ensure safe preservation. Remove the jars carefully with tongs and place them on a towel-lined counter to cool. The lids should seal with an audible pop as they cool.
Storage and Aging
Properly canned persimmon jam will keep for up to one year in a cool, dark place. The jam actually improves with age, as the spices meld and the flavors deepen over time. Once opened, refrigerate and use within one month. If you prefer not to can the jam, it can be stored in the refrigerator for up to six weeks or frozen for up to eight months.
Serving Ideas and Pairings
This luxurious jam deserves special treatment. Spread it on warm buttermilk biscuits or artisanal bread for a truly memorable breakfast. The jam pairs beautifully with soft cheeses like brie or camembert on a cheese board, and its smooth texture makes it perfect for filling pastries or layering in cakes.
Try using persimmon jam as a glaze for roasted pork or chicken, or swirl it into oatmeal for a comforting autumn breakfast. The jam also makes an elegant topping for vanilla ice cream or cheesecake. Its rich, honeyed flavor and beautiful color make it a sophisticated addition to any meal, capturing the fleeting magic of persimmon season in every spoonful.
