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Home » Recipes » Dips, Sauces & Seasonings

Nov 5, 2020(updated Dec 1, 2022)

Persimmon Jam

3.99 from 66 votes

25 Comments

by Becca Du

Jump to Recipe Print Recipe
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.

persimmons

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.
cut up persimmons

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.

persimmon jam

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. 🙂

persimmons jam on toast

Did you make this jam?

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

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persimmon jam

Persimmon Jam

Becca Du
A yummy late fall persimmon jam made with only 4 ingredients!
3.99 from 66 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Snack
Cuisine American, Asian
Servings 1 cups
Calories 33 kcal

Equipment

  • Immersion Blender
  • Maison Jars
  • Potato Masher

Ingredients
 
 

  • 6 fuyu persimmons cut into small pieces
  • 2 tbsp lemon juice
  • 1 cup granulated sugar
  • ½ tsp salt

Instructions
 

  • Remove the skins from the persimmons and cut into small pieces. Make sure to remove the stems and seeds.
  • Add 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 crush the fruit if it still seems too 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.

Nutrition

Serving: 1tablespoonCalories: 33kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 49mgSugar: 8gVitamin C: 1mg
Keyword persimmon jam
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FusionDairy-FreeGluten-FreeVegetarianFallPersimmon

Reader Interactions

Comments

  1. S Jenkins says

    September 26, 2021 at 2:10 pm

    Not sure if I missed reading a step…looks like there is no “canning” required. Simply put jam into jars after cooking. Is that correct?

    Reply
    • Becca says

      September 27, 2021 at 11:17 am

      Yes that’s correct!

      Reply
      • SONIA SILVESTRE-HENAO says

        October 25, 2021 at 12:40 pm

        Are you able to waterbath can or would that ruin it?

        Thanks

        Reply
        • Becca says

          October 25, 2021 at 12:48 pm

          Unfortunately, I am not sure. I haven’t tried it with a waterbath.

          Reply
          • Anna says

            November 8, 2021 at 5:47 pm

            You really should tell people the right way to do it….boil the jars to sterilize them for ten minutes, then fill them to 1/2″ from the top, put on the lids and boil again for ten minutes submerged to air seal the mason jars, otherwise the jams will not last in the pantry for more than a month or less!

            Reply
            • Becca says

              November 9, 2021 at 2:35 pm

              Thanks for the feedback!

              Reply
            • Del says

              December 23, 2021 at 10:09 am

              5 stars
              Hi Ann,do you have a Facebook page? Where we can go and visit your page and hear more about your canning process. The information you gave above is wonderful I would love to learn more. Richie Del Facebook

              Reply
  2. Gail says

    October 26, 2021 at 5:16 pm

    Since persimmons vary in size, can you please give an estimate of how much you would need for one recipe (for instance 1 cup chopped?

    Thank you for sharing the recipe. Can’t wait to try it!

    Reply
    • Becca says

      October 26, 2021 at 6:04 pm

      I think I used about 3 cups of persimmons chopped.

      Reply
      • Mona says

        January 9, 2022 at 4:04 pm

        How much does it weigh? A ‘cup’ is meaningless. You can chop the fruit into tiny bits or big chunks. Weight of fruit is essential.

        Reply
        • Becca says

          January 9, 2022 at 4:13 pm

          About 24 ounces.

          Reply
  3. Tisha says

    November 5, 2021 at 10:31 am

    1 star
    I went through this recipe and ended up throwing out the ‘jam’. It never reached the right consistency. then when I tasted, it puckered your mouth Very ripe persimmons used

    Reply
    • Becca says

      November 6, 2021 at 7:10 pm

      Sorry it didn’t work for you! Thank you for trying the recipe

      Reply
  4. Kay Vierra says

    November 17, 2021 at 11:14 am

    you can ripen persimmons to mash by putting them in the freezer, freezing them and then letting them thaw.

    Reply
    • Becca says

      November 22, 2021 at 12:24 pm

      I didn’t know that! Thanks for the info!

      Reply
  5. Celina says

    November 18, 2021 at 2:28 pm

    So excited to try this recipe. Thank you for sharing, Becca! You rock for taking the time to share this 🙂

    Reply
    • Becca says

      November 22, 2021 at 12:24 pm

      Thank you Celine! Let me know how it goes!

      Reply
  6. Krystal Smith says

    December 30, 2021 at 7:40 pm

    5 stars
    I just made this jam and it turned out so yummy!! Thank you for the super easy recipe. I don’t think it will last long because I’m already just eating it by the spoonful!! Yum!

    Reply
    • Becca says

      December 30, 2021 at 8:42 pm

      I’m so excited you like it!! Thank you for making it!

      Reply
  7. Dinah Manio (DLM) says

    January 25, 2022 at 7:58 pm

    5 stars
    I just made this Persimmons Jam and it was delicious. I did modify it a little. I used very ripe Persimmons so there was no need to mash it. I used Lakanto Monkfruit sweetener instead of sugar. I cooked it for an hour or so until the jam thickened to the right consistency. It was so yummy!

    Reply
    • Becca says

      January 26, 2022 at 8:36 am

      Ohhh I’ve never heard of Lakanto Monkfruit sweetener before! I have to try that out! Thank you for making the recipe.

      Reply
  8. Angie says

    November 9, 2022 at 7:12 am

    5 stars
    Hi Becca!!!
    I love persimmons!!! This recipe is awesome. I’ve made it twice. I’d make it more if persimmons were available all the time. Making your own jam is so much better than store bought. I used this to make thumb print cookies the first time making it….Delish!!! Thank you for sharing!!

    Reply
    • Becca Du says

      November 9, 2022 at 7:55 am

      Hi Angie. I’m so excited you enjoyed this recipe! Using it in thumb print cookies sounds amazing!!

      Reply
  9. Donna says

    November 20, 2022 at 9:47 am

    5 stars
    Never having eaten or cooked with persimmons, I got two in a harvest box. I tried this simple recipe, adjusting amounts to make it work with my few persimmons. Simple, and good. Thanks for sharing.

    Reply
    • Becca Du says

      November 20, 2022 at 9:58 am

      Thanks for trying the recipe! So glad you enjoyed it 😊

      Reply

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Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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