Persimmon Jam

Creative Commons Photo by Kkoshy

Creative Commons Photo by Kkoshy

Persimmon Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Persimmon Jam Ingredients

4 cups pureed or mashed persimmon pulp (see step 2 below)
4 teaspoons calcium water
½ cup lemon juice
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
2 teaspoons Pomona’s Pectin powder

Persimmon Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Remove calyx from 5 to 6 large, fully ripe Hachiya persimmons or about 8 average size Fuyu persimmons. For Hachiyas, scoop out pulp and puree it. Don’t use the peel. For Fuyus, peel, chop, and mash or peel, chop, and puree. If Fuyus are too firm to mash or puree, then peel, chop, and put the pieces in a sauce pan with a little water. Simmer until soft, then mash or puree.

3. Measure 4 cups of mashed or pureed pulp into sauce pan.

4. Add calcium water and lemon juice, and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Optional:  Add 1/2 teaspoon cinnamon when adding the calcium water and lemon juice.

Photo Credit: http://creativecommons.org/licenses/by/2.0/    http://www.flickr.com/photos/kkoshy/

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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8 thoughts on “Persimmon Jam

  1. Hi! I just want to start by saying I absolutely love your pectin and it is the only brand I will use! Now for my question. I am wondering if I could puree my fuyu persimmons with the skins on in my vitamix and also use brown sugar, in place of white sugar. Can that be done and still make it canning safe?

    • Hi Deborah,
      The sugar you use doesn’t affect canning safety with Pomona’s recipes. The important things for canning safety are the mixture being acid enough and doing the water bath process correctly. For recipes that call for added lemon or lime juice or vinegar, it is always important to add that acid. Some fruits are acid enough without the added acid.

      We haven’t pureed persimmons in a Vitamix so can’t say definitively how that would work. When I eat fuyu persimmons (which I love), I eat them skin and all, so I think it would be worth a try. You just don’t want to blend for so long that the puree becomes juice. If it does, you would want to add more pectin for jelling, and you would have a jelly not a jam.

  2. I prefer freezer jam to cooked jam. I have a freezer jam recipe for persimmons that uses Certo liquid pectin, but I’d like to convert the recipe to using Pomon’as, which I prefer. Is there a no-cook Pomona’s recipe for persimmon freezer jam? I have a TON of persimmons right now…

    • Dear Beth,
      We haven’t made Persimmon Jam as a no-cook freezer jam with Pomona’s Pectin before so we can’t tell you whether it will jell properly or not.

      If you want to try it, follow the directions and recipe for Peach Freezer Jam on the directions that come with the pectin (orange colored section), except that you don’t have to cook the persimmons. You should be able to make a totally raw jam.

      However, sometimes fruit may not jell well as a raw jam, in which case you could put the runny jam into a pan, bring it to a boil, and stir 1 to 2 minutes. Fill containers to 1/2″ of top. Fruit will jell when cool. Store in freezer for up to 1 year.

      I hope this helps — thanks for using Pomona’s. If you try it, we would love to hear how it comes out. Enjoy your persimmons!

  3. Could I substitute wild persimmon pulp for this jam? I had a bumper crop in my woods about a year ago and cooked them to soften, deseeded them and froze the pulp. Would this work using the same measurements given? Thanks.

    • Dear Joanne,
      We don’t know of any reason why you couldn’t use wild persimmon pulp in the Persimmon Jam recipe. It should work just fine with the measurements given in the recipe.

      Let us know how your jam comes out; thanks for using Pomona’s; and happy jamming!

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