Hey there, friends! Jessy here, and I’m thrilled to have you in my kitchen today. We’re diving into a delicious adventure, making persimmon jam! This recipe is a simple way to capture the sweet essence of fall, and the whole process takes about 30 minutes. Let’s get started!
Table of Contents
The Ultimate Persimmon Jam Recipe
Ingredients
Equipment
Method
- Remove the green tops from the persimmons and carefully peel the fruit. Chop the flesh and place in a sauce pot along with the lemon juice.
- Bring to a simmer over medium-low heat. Use a potato masher or fork to help break down the fruit as it cooks. Cook for 10-15 minutes until reduced and thickened.
- Add the ground chia seeds and vanilla bean paste (if using), Stir to combine and let cook another 2 minutes.
- Remove from the heat and transfer to a blender. Blend until smooth then pour into jam/jelly jars to cool. Alternatively, you can use an immersion blender to puree directly in the sauce pot.
- Store jam in jars with tight fitting lid in the refrigerator for up to 2 weeks.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why This Persimmon Jam Recipe Works
This recipe is designed to ensure a perfectly set jam every time. The magic lies in the balance. While persimmons naturally contain pectin, adding lemon juice boosts the acidity, which helps the pectin work its setting magic. The ground chia seeds add a bit of fiber and help to thicken the jam as well.
Understanding Persimmons for Jam Making
When it comes to persimmons, not all varieties are created equal for jam making. Two of the most common types are Fuyu and Hachiya.
- Fuyu Persimmons: These are the stars of our show! Fuyus are squat, tomato-shaped, and can be eaten while still firm. Their sweet, subtly spiced flavor makes them perfect for jam.
- Hachiya Persimmons: Hachiyas are acorn-shaped and incredibly astringent when unripe. You must wait until they are completely soft and jelly-like before using them, otherwise you may ruin the flavor of your jam.
When growing your own, the best time to harvest persimmons for jam is when they are fully ripe and slightly soft to the touch.
Ingredients for Delicious Persimmon Jam
Here’s what you’ll need:
- 6 ripe Fuyu persimmons: The heart of our jam, providing sweetness and that unique persimmon flavor.
- 2 tablespoons fresh lemon juice: Adds acidity, which helps the jam set properly, and brightens the flavors.
- 1 teaspoon ground chia seeds (see note): Acts as a natural thickener.
- **1/2 teaspoon vanilla bean paste (*optional):** Enhances the flavors, adding a warm, complex note.
Step-by-Step: Making Your Own Persimmon Jam
Let’s get cooking!
- Remove the green tops from the persimmons and carefully peel the fruit. Chop the flesh and place in a sauce pot along with the lemon juice.
- Bring to a simmer over medium-low heat. Use a potato masher or fork to help break down the fruit as it cooks. Cook for 10-15 minutes until reduced and thickened.
- Add the ground chia seeds and vanilla bean paste (if using), Stir to combine and let cook another 2 minutes.
- Remove from the heat and transfer to a blender. Blend until smooth then pour into jam/jelly jars to cool. Alternatively, you can use an immersion blender to puree directly in the sauce pot.
- Store jam in jars with tight fitting lid in the refrigerator for up to 2 weeks.
Ingredient Substitutions and Variations for Persimmon Jam
You can easily customize this recipe to your liking. Here are some ideas:
| Ingredient | Substitution | Effect on Flavor |
|---|---|---|
| Sugar | Honey, maple syrup | Adds unique sweetness; may affect the setting point |
| Spices | Cinnamon, nutmeg, ginger | Adds warmth and complexity |
| Citrus | Lime juice | Alters the acidity and adds a different bright note |
How to Store Persimmon Jam Properly
Store your freshly made jam in clean jars with tight-fitting lids. In the refrigerator, it will last up to 2 weeks.
For longer storage, you can freeze the jam for up to 6 months.
For freezing, make sure to leave some headspace in your jars. Always check for signs of spoilage, such as mold or a change in color or smell. Properly stored, the jam will look vibrant and thick. You can find helpful guidance on freezing persimmons to ensure quality.
Canning Persimmon Jam: A Guide to Safe Preservation
Canning is a great way to preserve your jam for the long term. Sterilize your jars and lids before filling them with hot jam. Use a water bath canner and follow tested recipes to ensure a proper seal and prevent botulism.
Always consult reliable canning resources like the USDA or your local extension office for safe practices. It’s important to note that there are no universally tested canning recipes for persimmons due to their unique properties, so exercise caution if you choose to can this fruit.
Delicious Ways to Use and Serve Persimmon Jam
The possibilities are endless! Here are a few of my favorite ways to enjoy persimmon jam:
- Spread it on toast or scones for a simple breakfast or snack.
- Pair it with cheese, think goat cheese, brie, or sharp cheddar.
- Use it as a glaze for pork or chicken.
- Swirl it into yogurt or oatmeal.
- Drizzle it over ice cream or other desserts.
- Add it to a sandwich, perhaps with turkey and brie!
Troubleshooting Common Persimmon Jam Problems
- Jam doesn’t set: If your jam is too runny, you may need more pectin or to cook it longer.
- Too sweet: Add more lemon juice to balance the sweetness.
- Too thick: Add a little bit of water or fruit juice to thin it out.
Frequently Asked Questions
Can I use other types of persimmons?
Yes, but Fuyu is best! If using Hachiya, ensure they are very soft before using.
Can I reduce the sugar?
You can try, but it might affect the setting of the jam.
How do I know when the jam is ready?
It should thicken as it cools. You can also do a “cold plate test” by putting a spoonful on a chilled plate. If it wrinkles when you push it, it’s ready.
Conclusion
I hope you enjoyed this journey into making persimmon jam! It’s such a delightful way to capture the flavors of the season. Don’t be afraid to experiment and make it your own.
If you give this recipe a try, I’d love to hear about it! Leave a comment below, ask any questions you have, or share a photo of your jam. Happy cooking!
