Persimmon Jam

Name: Persimmon Jam
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 18
Ingredients: Persimmon 2.2 lbs; Brown sugar 1 ½ cup; Ambrosia apple 8 oz; Lemons 1; Vanilla bean 1

it de fr es br

130

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 130
Carbohydrates g 31.6
of which sugars g 31.6
Protein g 0.4
Fats g 0.2
of which saturated fat g 0.03
Fiber g 2
Sodium mg 9

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 18
Cost: Low
Note + the time for sterilizing the jars

PRESENTATION

Soft orange color and shiny, smooth look make persimmon jam a good fit for any breakfast or snack table. Families using homemade jam love how it brings a bit of sweet autumn flavor to everyday meals, especially when fall is in the air and everyone is ready for comforting bites. The mellow, rich taste of Fuyu persimmon stands out in every spoonful—nice and mild, never overpowering, with a gentle sweetness that pretty much everyone likes. Since this jam looks vibrant and always grabs attention, it’s a DELICIOUS choice for gatherings or weekend mornings, plus it gets everyone excited to dig in...kids especially go for the inviting color. Serve it on toast (classic), swirl it into oatmeal, or give yogurt extra zing, and suddenly breakfast feels a little more special. It’s friendly for picky eaters, too, because the texture is smooth and the flavor isn’t too strong or spicy—just GOOD, reliable, and sweet the way families prefer.

Busy days call for something simple yet tasty, and persimmon jam checks all those boxes, giving home cooks an easy win that makes any meal a little brighter. Since it’s a sweet spread with natural appeal, there’s hardly a wrong time for it—use it on sandwich rolls, biscuits, with pancakes, dolloped on waffles, or even as a quick dip for fruit slices. Although preserve fruit ideas work well all year, this jam feels especially right on chilly days when everyone wants cozy flavors—add it to cheese boards, blend it into salad dressings for a surprise, or offer it as an add-on at brunch; honestly, families find new reasons to enjoy it almost weekly. While some try it out as part of their canning jam projects (really fun for kids and adults alike), others just like having a simple, reliable option that brings out the best in plain bread or pastries. For family meals or spontaneous snacks, persimmon jam stands out among autumn recipes—natural, bright, and delicious, it works for all ages, different tastes, and whatever seasonal traditions you love. Just a friendly reminder: keep a jar handy...because someone’s always going back for more!

How to prepare Persimmon Jam

To prepare the persimmon jam, start by sanitizing the jars and lids, as outlined in the guidelines from the Ministry of Health indicated at the end of the recipe. Line a wide pot with high sides with a clean cloth and place the jars inside the pot with the opening facing up. Wrap one or more cloths around the jars 1. Fill the pot with water until the jars are covered: bring to a boil, then lower the heat and leave the jars in the pot for another 30 minutes. Ten minutes before draining the jars, also immerse the lids to sterilize. Once the necessary time has passed, turn off the heat and let them cool. When the water reaches room temperature, take the jars out of the pot and drain them well, inverted, on a kitchen towel 2. While the jars are boiling, you can prepare the jam: remove the persimmon stems 3.

Peel them with a small knife 4, remove the lighter central part 5, peel the apple as well 6 and dice it.

In a large saucepan, place the persimmon pulp 7 and diced apple 8, then stir 9.

and add the grated zest and 2 tbsp of lemon juice 10. Put the pot on the stove over low heat and after the first boil, let five minutes pass, then turn off the heat 11 and pass the mixture through a food mill 12, collecting it in a bowl.

Transfer the pulp back into the saucepan 13 and add the brown sugar 14, then cut the vanilla bean and scrape out the seeds with a knife 15.

Add both the seeds 16 and the whole vanilla bean to the saucepan 17, stirring to mix the sugar and vanilla into the mixture. Cook over low heat, stirring and skimming frequently 18, until the persimmon jam reaches the desired consistency (this will take about 40 minutes).

Once cooked, turn off the heat, remove the vanilla pod 19, stir, and jar the persimmon jam while still hot, taking care to leave 0.4 inches of space from the rim 20. It is preferable to use small jars so that the jam can be consumed shortly after opening. Screw on the lids tightly but not too tightly 21 and let them cool. The heat of the jam will create a vacuum seal, which will allow the product to be stored for a long time. Once the jars have cooled, check if the vacuum seal has been achieved correctly: you can press the center of the lid, and if you don't hear the classic "click-clack", the vacuum has been achieved. If you use jars with rubber gasket closures, when you open the jam, you can test the vacuum by pulling the tab: if pulling it makes a sharp sound, it means the content has been preserved with the correct vacuum. On the other hand, if pulling the tab the seal appears "loose", it means the vacuum was not created correctly and it is best not to eat the contents. Your persimmon jam is ready to be enjoyed!

Storage

Persimmon jam can be stored for about 3 months, provided the vacuum seal was achieved correctly and the jars are kept in a cool, dry place, away from sources of light and heat. It is recommended to wait at least 2-3 weeks before consuming the jam. Once each jar is opened, store in the refrigerator and consume within 3-4 days at most.

Advice

When buying persimmons to prepare the jam, make sure they are well-ripe but not mushy, and that they don't have blemishes or cracks on the surface.

IMPORTANT

The home preparation of preserves and jams can pose health risks. In a domestic setting, it is not possible to create the conditions and measures necessary to ensure the safety and suitability of foods, which, on the contrary, industrial procedures can ensure to prevent dangerous contamination. It is therefore important to strictly follow food safety guidelines to reduce risks, but you must always keep in mind that you can never achieve the same food safety that professionally produced preserves and jams have. For correct preparation of homemade preserves, we refer to the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.