Persimmon Jam

January 29, 2013

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 cup persimmon pulp, from about 3 fuyu persimmons
  • 3/4 cup granulated sugar
  • 3 teaspoons meyer lemon juice
  • 2 teaspoons meyer lemon zest
In This Recipe


  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.

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