Easy Persimmon Jam

This easy homemade Persimmon Jam is made with ripe Hachiya persimmons, sugar, and lemon juice. It cooks on the stovetop until thick and glossy without the need for commercial pectin.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course condiment

Cuisine American

Servings 2 cups

Ingredients

4 large ripe Hachiya persimmons peeled and seeded (about 2 cups / 480g pulp)
1 cup 200g granulated sugar
2 tablespoons 30ml fresh lemon juice
1 teaspoon vanilla extract optional
¼ teaspoon ground cinnamon optional

Instructions

Peel and seed the ripe Hachiya persimmons.
Mash the pulp until mostly smooth.
Add persimmon pulp, sugar, and lemon juice to a heavy-bottomed saucepan.
Cook over medium heat until the mixture begins to bubble and the sugar has dissolved.
Reduce heat to medium-low and simmer uncovered for about 20–25 minutes, stirring regularly.
Test the jam on a chilled plate. If it wrinkles and holds its shape, it is ready.
If necessary, continue cooking for another 5 minutes and test again.
Stir in vanilla and cinnamon during the final 2 minutes, if using.
Transfer the hot jam to clean, sterilized jars, leaving about ½ inch (1cm) headspace.
Cool to room temperature before sealing and refrigerating.

Notes

Use fully ripe Hachiya persimmons for the smoothest jam.

Underripe Hachiya persimmons can make the jam bitter and astringent.

Fuyu persimmons produce a chunkier preserve.

Don't judge the final consistency while the jam is hot.

Always use the chilled-plate test.

The jam thickens further as it cools.

Store refrigerated for 2–3 weeks according to the original draft.

Freeze for up to 6 months.

Use clean, dry utensils when serving.

For shelf-stable canning, use a tested canning recipe and current food-safety guidance rather than relying solely on the original draft's canning instructions