Easy Persimmon Jam
Preserve the honey-like flavor of seasonal persimmons with this small-batch persimmon jam. Just 4 ingredients, no pectin, and no canning, so it's perfect for spreading or gifting!
Servings: 20 Tablespoons
Calories: 68kcal
Equipment
- Mason Jar
Ingredients
- 2 medium ripe persimmons peeled, cored, and diced (about 2 cups / 300 g)
- ½ lemon juiced
- 1 cup (200 g) granulated sugar
- 1 pinch salt
Instructions
- Place the diced persimmons and the lemon juice in a small saucepan and stir. Cook over medium-low heat for 5 minutes, stirring often, and mash the persimmons with a fork or potato masher as they soften.
- Add the sugar and salt and stir until the sugar dissolves.
- Lower the heat to a simmer and cook for 10 minutes, stirring occasionally.
- Keep cooking in 5 minute stretches until most of the juices have evaporated and the jam is thick. The time depends on how juicy your persimmons are.
- Mash once more with the fork or potato masher for a smoother texture.
- Remove from the heat, transfer to an airtight container, and let it cool completely before refrigerating.
Notes
- Use very ripe persimmons, especially if you're using astringent Hachiya persimmons. Taste the fruit first, since one unripe persimmon can affect the whole batch.
- For a smooth jam, puree the fruit before or after simmering. For a chunkier jam, mash it by hand.
- The jam thickens as it cools, so take it off the heat when it's a little looser than you want.
- For a longer shelf life, follow the recipe as written and use a clean, sterilized jar. Using less sugar or lemon shortens how long it keeps.
- Store it in the fridge for 3 to 4 weeks or in the freezer for up to 6 months.
Nutrition
Serving: 1Tablespoon | Calories: 68kcal | Carbohydrates: 18g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 2mg | Potassium: 56mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 13mg | Calcium: 5mg | Iron: 0.4mg
