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persimmon jam
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4 from 67 votes

Persimmon Jam

A yummy late fall persimmon jam made with only 4 ingredients!
Prep Time10 minutes
Cook Time30 minutes
Course: Snack
Cuisine: American, Asian
Keyword: persimmon jam
Servings: 1 cups
Calories: 33kcal
Author: Becca Du



  • 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.


Serving: 1tablespoon | Calories: 33kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 49mg | Sugar: 8g | Vitamin C: 1mg