Persimmon Jam

As an Asian American, I always look forward to persimmon season in the fall. Persimmons are essentially the Asian equivalent to pumpkins in Western culture. They even look a little like mini pumpkins! I always try to come up with new recipes utilizing persimmons because I love them so much, so I thought why not make some jam this year. This persimmon jam is so simple to make, and only uses 4 ingredients.

Ingredients, Substitutions & Adjustments

• Fuyu persimmons – I used fuyu persimmons for this jam. There are 2 common types of persimmons: fuyu and hachiya. Fuyu is short and squat while hachiyas are taller. The main difference between the two is fuyus can be eaten while they are firm and crisp but hachiyas need to ripen all the way. Ripe hachiyas look like a water balloon about to burst. Otherwise, they have a bitter taste. I used fuyus for this recipe because I personally like them better. This recipe could probably work with hachiya persimmons, but I haven’t tested it. The cook time will probably be different if you use hachiyas.
• Lemon juice – Lemon juice adds a bit of brightness to the jam and helps preserve it.
• Granulated sugar – Adds sweetness and moisture to this jam.
• Salt – Brings out the flavors of the other ingredients.

Making my persimmon jam

First, remove the skins from the persimmons and cut into small pieces. Make sure to remove the stems and seeds. Add the sliced persimmons to a sauce pan with lemon juice. Heat over medium heat for 15 minutes to soften up the fruit. Use a potato masher to help the process along. After 15 minutes, add sugar and salt and stir until the sugar melts. Simmer for another 10-15 minutes to thicken up the jam. Use the potato masher to the fruit if it still seems lumpy

Test the jam by spooning a small amount onto a plate. Tilt the plate, and if it doesn’t slide, the jam should be done. Cook for a few more minutes if it fails the test. Remove the sauce pan from the heat. You can stop here if you want, but I wanted a smoother consistency, so I used an immersion blender to smooth out the jam. Spoon jam into a jar for storage. You can store the jam for up to a year in your pantry if unopened. Once opened, they last up to a month in the fridge.

Tips on how to make and store persimmon jam

1. Use really ripe fuyu persimmons – Ripe persimmons are the best kind to use for this jam recipe. They break down easier, and the sugars are peaking at this point, making for a sweeter jam. One trick to speed up the ripening process is to throw them into a paper bag for a few days.
2. Use a potato masher to soften up the persimmons – This was such a huge life savior for this recipe. Fuyu persimmons are not inherently soft even when they are really ripe, so smushing them with a potato masher helped soften them up.
3. Storing the jam – Homemade jams can be stored unopened in the pantry for up to a year. If opened, transfer to the fridge where they can be stored up to a month. The container you use to store your jam is really important. Jams should be stored in air tight containers. I used these glass jars for my jam.
4. How can you tell if my jam went bad? – Spoiled jam will smell fermented, and it may develop mold on top.

What can I eat persimmon jam with?

I love eating this jam on toast like in the image below. If you love persimmons, you can double up on the flavor with smearing some jam on persimmon bread. 🙂

Did you make this jam?

If you made this dish, I would love to see!

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