• Persimmon Jam

    3 votes
    Persimmon Jam
    Prep: 15 min Cook: 10 min Servings: 8
    by Elena Jimenez
    22 recipes
    This is an easy recipe, and you can store it in a glass container and keep it in your fridge!


    • 8 large persimmons, ripe
    • 1/4 cup lemon juice
    • 1 3/4 ounce powdered pectin
    • 6 cups sugar


    1. Pre-wash the persimmons well.
    2. Cut off the stem ends and force fruit through a food mill or a coarse strainer.
    3. Pour four cups of persimmon pulp into a deep saucepan. Combine the lemon juice and pectin to the persimmon pulp and mix very well.
    4. Heat the mix until it is boiling, while stirring constantly.
    5. Keep it boiling without stirring for about five minutes. Remove the mixture from the heat on the stove, and alternately stir and skim for five minutes to cool. Spoon into hot sterilized jars and seal.
    6. Remember to refridgerate!

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    • Vivian
      This was a great recipe. I added cinnamon & it turned out great.


      • ShaleeDP
        looks yumm... my kid would try this one.
        • Shawn dove
          Shawn dove
          This recipe looks so easy and sounds so yummy. Cant wait until my persimmons ripen and i can make jam!!!!!
          Thank you for posting it. I will let you know how it turns out.
          • Marilyn McFadden
            Marilyn McFadden
            Hello Elena,
            Just wanted to let you know that you are using a copyrighted photo of persimmon jam from Therefore, please link our site to your photo and provide credit to McFadden Ranch in your text. We work very hard to make our organic products and we photograph all our items. While we appreciate your enthusiasm for great jam recipes, we really need you to contact us with regard to permission to use copyrighted material. Our email address is [email protected] Thank you, Marilyn McFadden

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