Persimmon Jam

By • January 29, 2013 • 2 Comments

7 Save

Author Notes: Persimmons pulp is very gelatinous and thick, on the verge of jam, even. I found 3 persimmons in the freezer, buried under countless bananas, just asking to be turned into jam. It's a loose jam, great on toast, and probably spooned into yogurt, I bet.

Stash your on-the-verge-of-ripe fuyu persimmons in the freezer until solid. Defrost. Slice across the equator. Scrape out the pulp with a thin-edged spoon. Discard any seeds.

Makes about 1 cup

  • 3/4 cups persimmon pulp, from about 3 fuyu persimmons
  • 3/4 cups granulated sugar
  • 3 teaspoons meyer lemon juice
  • 2 teaspoons meyer lemon zest
  1. Combine all ingredients in a small heavy-bottomed sauce pan. Bring to a boil, stirring frequently, until jell point is reached, around 220 degrees F. Cool slightly and pour into a clean jar. Refrigerate.
Jump to Comments (2)

Comments (2) Questions (0)


over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! Love how simple this is.


over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

:) thx! me too!