Simple Persimmon Jam Recipe for Canning

Making homemade jam can feel overwhelming, especially when you’re dealing with a fruit like persimmons that’s not your typical strawberry or raspberry. After years of trying different recipes and methods, I kept running into the same problems – jam that wouldn’t set properly or took way too long to make, leaving me frustrated and ready to give up.

That’s why I’m excited to share this persimmon jam recipe that’s both straightforward and reliable. It’s perfect for beginning canners, doesn’t require any special ingredients, and gives you that warm, cozy feeling of having homemade jam ready in your pantry for the months ahead.

What Kind of Persimmons Should I Use?

There are two main types of persimmons you’ll find at the store: Fuyu and Hachiya, and they’re quite different from each other. Fuyu persimmons, which are flat and squat like a tomato, are the best choice for making jam since they’re less astringent and can be used while still firm. Hachiya persimmons, which are longer and heart-shaped, need to be super soft before they’re edible and can be tricky to work with in jam-making. When shopping for Fuyus, look for fruits that are bright orange and firm but slightly soft when gently squeezed – like a just-ripe peach. If your persimmons aren’t quite ripe, you can speed things up by storing them in a paper bag with a banana for a day or two.

Options for Substitutions

When making this jam, here’s what you need to know about possible substitutions:

• Persimmons: Persimmons are the star here and can’t be substituted if you want true persimmon jam. However, you can use either Fuyu or Hachiya varieties – just make sure Hachiya persimmons are completely soft and ripe before using.
• Granulated sugar: You can swap regular sugar with honey (use 3/4 cup honey for every 1 cup sugar) or maple syrup (same ratio as honey). Keep in mind that these alternatives will add their own flavors and might make the jam slightly darker.
• Lemon/lime juice: Lemon and lime juice are interchangeable in this recipe. If you’re out of both, you can use bottled citric acid – start with 1/4 teaspoon per cup of juice called for. The acid is necessary for safe canning, so don’t skip it!

Watch Out for These Mistakes While Cooking

The biggest challenge when making persimmon jam is not testing for ripeness properly – Fuyu persimmons should be soft and jelly-like in texture, similar to a very ripe tomato, before cooking to ensure the best flavor and natural pectin release.

A common error is skipping the acidity test – since persimmons vary in natural acidity, you’ll need to check the pH with test strips and adjust the lemon juice accordingly to ensure safe canning (aim for a pH of 4.6 or lower).

To avoid a runny jam, don’t rush the cooking process – cook the mixture slowly until it reaches 220°F (or passes the cold plate test), and remember to stir frequently to prevent scorching at the bottom of the pot.

For the smoothest texture, remove any seeds or tough fibers before cooking, and if you notice any brown spots forming during cooking, simply skim them off the surface with a spoon.

What to Serve With Persimmon Jam?

This sweet and unique jam is perfect for your morning toast routine, but there are so many other ways to enjoy it! Try spreading it on warm scones, English muffins, or croissants for a cozy breakfast treat. For a quick appetizer, pair it with soft cheeses like brie or goat cheese on a cheese board – the sweet-tangy combo is really nice. You can also use it as a filling for thumbprint cookies or swirl it into plain yogurt for breakfast. If you’re feeling creative, try it as a glaze for roasted pork or chicken – the natural sweetness of persimmons works surprisingly well with savory dishes.

Storage Instructions

Shelf Storage: When properly canned using sterilized jars and a water bath method, your persimmon jam can sit pretty on your pantry shelf for up to 18 months. Just keep those sealed jars in a cool, dark place – your future self will thank you when you’re craving that sweet persimmon flavor in the middle of winter!

Refrigerate: Once you’ve opened a jar of this lovely jam, pop it in the fridge where it’ll stay good for about 3-4 weeks. The cold temperature helps maintain its fresh taste and prevents any unwanted mold from forming.

Gift-Giving Tips: This jam makes wonderful holiday gifts! Just add a cute label with the date it was made and let your friends know to store unopened jars in a cool, dark place and to refrigerate after opening. They’ll love having a taste of autumn whenever they want!

Preparation Time	15-20 minutes
Cooking Time	35-45 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2600
• Protein: 8-10 g
• Fat: 0-5 g
• Carbohydrates: 550-600 g

Ingredients

• 4 pounds persimmons (approximately 10-12 large fuyu persimmons, or 11-12 cups sliced)
• 1 to 2 cups granulated sugar (to suit your preference)
• 1/4 to 1/2 cup lemon or lime juice (adjust to taste)

Step 1: Prepare for Canning (Optional)

If you choose to can your persimmon jam, prepare a water bath canner and sterilize your jars before you begin the jam-making process.

This ensures your jars are ready for filling as soon as the jam is cooked.

Step 2: Wash and Slice the Persimmons

Wash the persimmons thoroughly and slice them, removing the tops and leaves.

You should end up with approximately 11-12 cups of slices from about 4 lbs of fresh fruit.

Place the sliced persimmons into a deep, heavy-bottomed stockpot or Dutch oven.

Step 3: Cook the Persimmons

Add the lemon juice to the pot with the persimmons, but hold off on adding the sugar at this point.

Turn the stove to medium heat and cook the persimmons for about 15 minutes.

Stir frequently to prevent scorching, and use a masher to help break apart the fruit.

After about 15 minutes, the persimmons should mostly break down.

Step 4: Add Sugar and Thicken the Jam

Once the fruit has mostly fallen apart, add the sugar to the pot and stir until it dissolves completely.

Continue cooking the jam over medium heat for another 20 to 30 minutes, stirring frequently.

The jam should thicken nicely and reach your desired consistency during this time.

Step 5: Ladle Jam into Jars

Once your jam has thickened to your liking, remove the pan from the heat.

Carefully ladle the finished persimmon jam into prepared jars, leaving about 1/4 inch of headspace.

Secure the jars with 2-part lids.

Step 6: Process and Store the Jam

If you are canning, place the jars into a water bath canner.

Turn the heat to high until the canner reaches a rolling boil.

Once boiling, set a timer and process the jars in the water bath for 10 minutes, adjusting for altitude as needed.

After processing, remove the jars and allow them to cool on a towel set on the counter.

After 12 to 24 hours, check the seals on the jars.

Any jars that did not seal properly should be stored in the refrigerator for immediate use.

Well-sealed jars can be stored on the pantry shelf and will maintain peak quality for up to 18 months—and often much longer.

Remember to refrigerate the jam after opening.