Simple Persimmon Jam Recipe

Persimmon Jam with Brown Sugar

A simple Persimmon Jam Recipe that can be used in as is, like any other jam' or can also be added to pastries and cakes. Fully ripe persimmons have a buttery texture and sweet honey like flavor. Unripe persimmons taste horrendous, they are tart and bitter simultaneously - be sure to use only very ripe persimmons taste them before you waste them.


5 -6 Large RIPE persimmons enough for 1 cup of persimmon puree

3/4 cup brown sugar

Juice of one lemon

1 tablespoon corn starch


After peeling and mincing the persimmons process them in a food processor until you have a velvety smooth puree.

Heat the persimmon puree in an appropriate sized saucepan over medium-high heat and add the brown sugar. Stir steadily and persistently in order to meld the sugar and puree and avoid coagulation and separation.

Boil for about 15 minutes on a slow rolling boil , stirring constantly.Heat should not be excessive - so as to avoid scorching.

Mix the corn starch with a small amount of water until it is completely dissolved.

Combine the corn starch with the persimmon puree and juice of one lemon. Boil it on low heat for another 15 minutes until slightly thickened.

Allow the jam cool to room temperature.

Pour into sterilized airtight jars and seal, store in the refrigerator if you plan on using it in the next week or so. For long term use it is best frozen - Some people use freezer bags but jars can also be used, you'll need to use wide mouth jars and leave ample head space, at least a half inch as the contents will expand when frozen and can easily shatter the jar.

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