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Preserve the rich flavor of seasonal persimmons with this quick and easy, 4-ingredient, no-pectin persimmon jam – perfect for spreading or gifting!
Why You’ll Love This Recipe
When live gives you persimmons, make this small batch persimmon jam recipe! With a couple of spiced persimmon smoothies enjoyed already and easy persimmon bread, persimmon muffins, and these easy persimmon cookies in my fridge, I had just enough left for one more recipe. With just four ingredients—persimmons, lemon, sugar, and a pinch of salt—this recipe lets the honey-like, cinnamon-y flavor of persimmons shine while the fruits’ natural pectin helps it set.
It’s so easy, even if you’ve never made jam before, it’ll be practically foolproof – no special equipment necessary (just like in this easy grape jam recipe). Plus, since this isn’t a jam you’d typically see in grocery stores, it’s perfect for making at home (with no preservatives or additives!) and gifting to others – ready to spread over vegan toast, pastries, oatmeal, cake, and more.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
What Are The Best Persimmons For Jam?
There are two main types of persimmons: Fuyu and Hachiya – either of which works well in this recipe for persimmon jam.
- Fuyu persimmons: Short and squat with a more firm, crisp texture even when ripe, they’re great for recipes like salads or this easy persimmon bread but also excellent for jam.
- Hachiya persimmons: Taller with a pointy end (like an acorn), these are astringent and bitter if unripe. When ripe (they should be soft like a water balloon), they become sweet, soft, and pudding-like, ideal for mashing or pureeing.
- Wild American persimmons: Will also work and are generally more similar to Hachiya persimmons. Make sure they are ripe and sweet before using them.
Recipe Variations
- Spiced persimmon jam: Add cinnamon, + a pinch of nutmeg and cloves/cardamom.
- Ginger: Use fresh, powdered, or crystallized ginger for texture and zing.
- Vanilla: Stir in ¼-½ tsp vanilla extract or vanilla bean paste, off heat, at the end.
- Citrus zest: Boost the citrusy flavor with some orange, lemon, or lime zest.
- Maple syrup: Sub a portion of sugar, for a deeper flavor and sweetness depth.
- Spice: Make it sweet and spicy with chili flakes, chili powder, or cayenne powder.
How to Make Persimmon Jam
Step 1: Wash and dry the persimmons and halve them. Remove the stem, white core, seeds, and peel. Then, dice the fruit. Transfer the fruit to a small saucepan with the lemon juice.
Step 2: Mix well, and cook for 5 minutes over medium-low heat, stirring regularly. Use a fork or potato masher to mash them as they soften.
Step 3: Add the sugar and salt and stir constantly until it dissolves. Lower the heat to a simmer and cook for 10 minutes, stirring occasionally. Then, continue to cook in increments of 4-5 minutes until it thickens and most of the juices have evaporated, leaving a thicker consistency.
The exact time it takes will depend on how juicy the persimmons are. It’s ready when thick and jammy – a little looser than ideal is best, as it further sets while cooling.
FAQs
Yes and no. Technically, you can, but sugar helps the jam gel and acts as a preservative. Less sugar means lower shelf life and thinner consistency, which may require further thickening (see below).
There are several ways to thicken the jam: Simmer it for longer, add extra sugar, add pectin, or stir in a thickener like ground chia seeds.
Not necessarily, especially if blending it. However, I hand-mash the fruit and prefer the texture without.
Persimmons have a borderline pH (4.4-4.7) for canning, which requires 4.6. The lemon juice should resolve this, but I haven’t tested this recipe for canning. Let me know if you try, ensuring you use sterilized jars, leaving ¼-inch headspace.
Pro Recipe Tips
- Make sure to use very ripe persimmons: Especially if using astringent varieties like Hachiya. Taste the fruit, as one unripe fruit can ruin the batch.
- Enjoy is smooth or chunky: For smooth jam, puree the fruit before or after simmering. For chunkier jam, hand-mash it to your desired consistency.
- For a longer shelf life: Follow the recipe as written and use sterilized jars. Reducing the sugar/lemon can affect the shelf life.
What To Serve With Persimmon Jam
Use homemade persimmon jam in the same ways you would your favorite jam/jelly:
- Over toast, pastries, and scones (like vegan pumpkin scones and vegan walnut oat scones)
- On quick breads (like easy persimmon bread or vegan pumpkin bread)
- With easy vegan pancakes and crepes, vegan waffles and easy vegan French toast
- Over/mixed into oatmeal (how to cook oatmeal on the stove), vegan overnight oats, a yogurt parfait, or healthy chia pudding
- Added to vegan cakes, swirled into plant-based brownie batter (like these dairy-free brownies), as a cookie filling (like in these raspberry jam thumbprint cookies), and more
- As part of a fall vegan charcuterie board
How else do you enjoy this jam? Let me know in the comments.
Storage Instructions
Fridge: Once opened, store it in the fridge, using only clean cutlery within the jar, for 3-4 weeks (this time reduces if you use less sugar).
Freezer: In a freezer-safe, airtight container for up to 6 months. Then, thaw in the fridge overnight.
Easy Persimmon Jam
Equipment
Ingredients
- 2 ripe persimmons peeled, cored, and diced
- 1 lemon
- 1 cup of granulated sugar
- Pinch of salt
Instructions
- Place the diced persimmons in a small saucepan. Add the juice of ½ a lemon and mix well. Cook for 5 minutes over medium-low, regularly mixing. Use a fork or a potato masher to mash the persimmons.
- Add the sugar and salt. Continue to cook and mix until the sugar dissolves.
- Lower the heat to a simmer and cook for 10 minutes. Mixing occasionally.
- Continue to cook in increments of 5 minutes until most of the juices have evaporated and a thicker concisely is achieved. This will vary depending on how juicy the persimmons are.
- Use the fork or potato masher one more time for a smoother texture.
- Remove from the heat, transfer to an air-tight container, and allow it to cool completely before storing it in the refrigerator.
Notes
- Make sure to use very ripe persimmons: Especially if using astringent varieties like Hachiya. Taste the fruit, as one unripe fruit can ruin the batch.
- Enjoy is smooth or chunky: For smooth jam, puree the fruit before or after simmering. For chunkier jam, hand-mash it to your desired consistency.
- For a longer shelf life: Follow the recipe as written and use sterilized jars. Reducing the sugar/lemon can affect the shelf life.
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Love this sweet jam!