- Dish type
Persimmons are simmered with sugar, lemon juice and lemon zest in this quick and easy recipe for a unique homemade jam without pectin.
8 people made this
- 340g persimmon flesh, cut into small chunks
- 140g granulated sugar
- 85g persimmon skin, finely sliced
- 2 tablespoons lemon juice
- 20g lemon zest, finely sliced
MethodPrep:15min ›Cook:15min ›Extra time:30min cooling › Ready in:1hr
- Combine persimmon flesh, sugar, persimmon skin, lemon juice and lemon zest in a small pot over medium heat; bring to the boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
- Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
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Whether you are preparing this Persimmon Jam for yourself, or to give out to friends, you'll find this recipe easy and quite delicious! Serve this jam with some toasted sourdough and cream cheese and you've got yourself a winning combo!
How to Make This Recipe
1. Wash, peel, and chop the persimmons add to a medium-sized pot. Cover with five cups of water and bring to a boil. Simmer for 20 minutes over low heat, until tender.
2. Drain all the liquid, then add the cinnamon, cardamom, and lemon zest.
3. Sprinkle with two cups of sugar, then heat over low to medium heat until the sugar begins to dissolve.
4. Stir frequently to prevent burning. Once the mixture comes to a boil, lower the heat and cook for an additional 30 minutes, stirring occasionally. Add the lemon juice halfway through the cooking process.
5. Mash with a potato masher to get the consistency that you prefer.
6. Remove from heat when the syrup is thickened. This should take approximately 30 minutes.
7. Ladle the preserves into two eight oz. sterilized mason jars. Run a knife along the edges of the filled jars to bring any bubbles that might have formed up to the surface. Tighten the lids on the jars and process in hot water for ten additional minutes.
Recipe of Favorite Persimmon Jam
Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, persimmon jam. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Persimmon Jam is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Persimmon Jam is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook persimmon jam using 4 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Persimmon Jam:
- Prepare 2 of Persimmons.
- Make ready 2 tbsp of Sugar.
- Get 2 tbsp of Lemon juice.
- Take 50 ml of Water.
Steps to make Persimmon Jam:
- Chop the persimmon into 1 cm cubes..
- Put all the ingredients except for the lemon juice into a pan, and simmer on low to medium heat..
- When the liquid boils down, stir for 10-15 minutes, to make sure that it doesn't burn..
- Once the liquid completely boils down, remove from heat, add lemon juice, and let it sit to cool..
- Store in a sterilized jar..
- If you're using ripened persimmons, reduce the water by 1/2. Use a wooden spatula to crush the persimmons while simmering..
So that is going to wrap this up for this exceptional food persimmon jam recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
Easy persimmon jam recipe - Recipes
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- 1 kg pulp of ripe persimmons
- 700 g brown sugar
- rind of 2 lemons and juice of ½ lemon
- 1 cinnamon stick
- 1 star anise
- 100 ml water
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 2 hours
You will need to start this recipe 1 month ahead.
To sterilise the jars and lids, boil in water for 10 minutes. Drain on a clean tea towel, then wipe any trace of humidity left inside.
Meanwhile, to make the jam, combine all the ingredients in a heavy-based saucepan. Bring to the boil over high heat, then cook, stirring from time to time, for 15–20 minutes or until the jam drips from a spoon in thick heavy drops. Take care as the jam may spit and burn.
Remove from the heat, remove the foam from the surface and discard the spices. Cool for 5 minutes.
Pour the jam into the sterilised jars while still hot and seal with the lids. Turn the jars upside-down and set aside to cool. Turn the jars right-way up, open the lids to release the air, then close again. Set aside in a dark, dry place for at least 1 month before eating. Once the jars are open, keep in the fridge.
Recipe and photographs from Pratos & Travessas by Mónica Pinto.
Persimmon Jam Marmalade
- Yield : 1
- Servings : 5 half pints
- Prep Time : 45m
- Cook Time : 30m
- Ready In : 1:15 h
- Add to Recipe Box
Many will agree the best way to eat persimmons is fresh off the tree or over the sink, where you can eat the persimmon flesh that is close to the peel. But what about canned persimmons?
Persimmons are one fruit that one might ask to can or not to can. If you think can, the pineapple and lemon compliment the persimmon flavor in this jam like none other. The jam may be frozen and taken out one hour before use..
- 4 cups persimmon pulp
- 2 cups granulated sugar
- 1 large can pineapple slices
- 1 tablespoon brown sugar
- 3 tablespoons pectin dissolved in 1/4 cup water for pourable consistency
- 1/2 tablespoon nutmeg
- 1/2 tablespoon cinnamon
- 2 tablespoon lemon juice
- Zest from one lemon
Remove peel and seed pod from persimmons
In a large magnalite or canning pot combine persimmon pulp, with pectin and mix well. Add the pineapple, sugars, lemon juice, zest and spices.
On medium to high heat, boil for 30 minutes or until thickened stirring frequently.
Do not reduce the mixture, cook only until thickened
To test, drop on a cold spoon to test mixture thickness until mixture does not run.
Pour into sterilized jars and seal. With the added fruit, shelf life is best for six months.
Or if freezing leave one inch of empty space at the top of the jar to allow room for expansion. Remove one hour before use to allow the jam to thaw.
- All-purpose flour
- Rolled Oats
- White Granulated Sugar
- Unsalted Butter
- Vanilla Extract (or vanilla powder )
- Persimmons (it is also known as Sharon fruit)
- White Granulated Sugar
- Lemon Juice
To make the persimmon jam for this persimmon thumbprint cookies, you will have to tart by peeling the backs of the persimmons and dicing them. Peeling the back ensures you have a smooth jam. Add the diced persimmons into a small saucepan, the sugar and lemon juice. Start mixing and stirring as it starts to boil while simultaneously pressing the fruit pieces to help them break down faster. Remember to do this on medium heat till the water dries up and becomes sticky in consistency.
Persimmons are in season in October through February. I live in Michigan and usually don’t see them on store shelves until late October, but I do live in a small town so that may make a difference! Typically, you will see them late fall- early winter months.
If you are lucky enough to live where persimmons grow, buy them locally if possible! Otherwise, they are usually available at most bigger grocery store chains towards the end of the year.
You can also buy them online if needed. On sites like Farmers Market Online or even Amazon. Please take care when deciding what farm you will buy from.
Other Fruit & Sugar Options for Jam Recipes
Apricot – 2½ cups chopped apricots & 5½ cups sugar
Blackberry – 3 cups crushed blackberries & 5¼ cups sugar
Blueberry – 3 cups chopped blueberries & 5¼ cups sugar
Cherry – 2 cups finely chopped cherries & 4 cups sugar
Mango – 3 cups mashed mango & 5 cups sugar
Red Raspberry – 3 cups crushed raspberries & 5¼ cups sugar
Strawberry – 2 cups crushed strawberries & 4 cups sugar