Persimmon jam

I find that persimmons is one of those fruits that people either love or hate. My mum and I both love it to bits and same with Julie, my brother’s girlfriend, but my pattisiere friend Rach wouldn’t touch it. Julie’s parents buy boxes of persimmons every few weeks and goes through them like I would chocolate! Last time they went shopping, they gave me quite a few persimmons and although I love them, I didn’t know if I could eat so many in one go. By the time I realised, they had gone soft. 🙁

Like a lot of people (apart from my mother who loves it soft and gooey) I like to eat persimmons hard and crunchy. They’re just so much more refreshing and delicious this way. When they’re soft and mushy, it tastes overly sweet and gluggy. What could I do with these soft persimmons? I made them into persimmon jam of course!

In fact, soft and gooey persimmons make the best jam as they are already in that jammy consistency that I hardly needed to cook it down. Although, you wouldn’t be able to imagine what my hands were like after I was done squeezing the pulp out. It was a lot of fun!

As the persimmons were already SO sweet, I didn’t add as much sugar as I was meant to. Depending on how sweet you think your persimmons are, you will need to adjust the amount of sugar, just taste it as you go. 🙂

I would recommend just buying soft ones (grocery stores sometimes have them sitting around for a lot cheaper) than buying hard ones and waiting for them to go soft.

Persimmon Jam
Makes 3-4 jars of jam


• 8 very ripe persimmons or roughly 1.2kg persimmon pulp
• 900g sugar
• 30g packet pectin (available from supermarkets)
• 20ml lemon juice


1. Make persimmon pulp with the persimmons, discard peel and remove seeds.
2. Add in pectin, stir well.
3. Put pulp in a large and deep non-corrosive pot along with the sugar, make sure it’s only about 1/3 full because it might boil over if it’s too shallow.
4. Put pot on low to medium-low heat (do not boil) and cook the pulp mixture until pale (roughly 15-20 minutes), stirring constantly. Strain the scum on the top so that the jam will be clearer.
5. Add in lemon juice, stir through and pour pulp into sterilised jars (boiling jars and lids in hot water for a few minutes), this keeps the jam from going bad as fast.
6. Serve with freshly made scones or good piece of toast and whipped cream.

Question time: Do you like eating persimmons? Do you prefer crunchy or soft?

When I was taking photos of the jam, I accidentally left my scones in the oven for too long and they overcooked! I was so sad. I didn’t have time to make another batch so I just had to make do. 😛 Hope no one noticed. Ahem.

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21 comments… add one
  • Hotly Spiced July 29, 2012, 9:20 pm

    I don’t commonly eat persimmons as it’s not a fruit I grew up with but I would like to try these. I love the look of your persimmon jam. It has great colour and looks wonderful with the scones xx

  • Parsley Sage July 30, 2012, 1:23 am

    Oh my! This looks fabulous. Admittedly, I’ve never tried a persimmon before but if it tastes as delicious as it looks, I can’t wait to try one!

  • yummychunklet July 30, 2012, 2:35 am

    What a yummy looking jam! Great color!

  • kitchenriffs July 30, 2012, 3:33 am

    We get good persimmons in the US in the fall. They do have a nice flavor, although I know a lot of people that don’t like them, too. I’ve never made jam with them, and they’d be ideal for that – I should give it a try! Thanks for the idea.

  • Belinda @zomppa July 30, 2012, 9:09 am

    What a lovely jam! What a lovely idea to use persimmons!

  • yumgoggle July 30, 2012, 12:35 pm

    I remember when I first brought home persimmons, my daughter kept saying…those are odd looking tomatoes Mom. Then a little introduction about this not so common fruit happens. Since we do not really enjoy persimmon per se, eating them as jam is a great idea. I love to have variety and expose my daughter’s taste buds to everything I can get my hands into from the Farmer’s market. Thanks for sharing. This will be tried in my kitchen, surely!
    Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours caught our attention! We have just recently launched a food photo submission gallery that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

  • Daisy@Nevertoosweet July 30, 2012, 4:00 pm

    WOW that’s really creative 🙂 I’ve never thought of using permissons in jam hehe my dad would love it!

  • (@foodpornonline) July 30, 2012, 6:27 pm

    i love your persimmon jam :9
    I can’t help drooling LOL
    If you submitted your persimmon jam photos and your others food photos to Food Photography , I’ll bet this will make you on the featured home page.
    Gosh, you have made me sooo hungry !

  • theragingcook July 30, 2012, 6:44 pm

    Not a fan of persimmons, but love your photography!

  • Marta @ What Should I Eat For Breakfast Today? July 30, 2012, 9:52 pm

    I’ll look for persimmons in my area. The jam must be delicious, but the pictures are simply beautiful. Especially the one with jars. Amazing!

  • Jenn and Seth (@HomeSkilletCook) July 31, 2012, 4:56 am

    i have yet to try persimmon, i’ll definitely need to keep my eye out for them! i’m so intrigued!

  • Carolyn Jung July 31, 2012, 8:46 am

    I do like persimmons. But I’m in the camp that favor the Fuyu variety, which are hard and crisp. Love them in winter salads.

  • Nami | Just One Cookbook August 1, 2012, 3:55 pm

    This is amazing. I’ve never had Persimmon Jam but I know I’ll love this. It has nice nutrition in persimmons too! Beautiful photography Jenny!

  • Charles August 2, 2012, 7:51 am

    The persimmons you have look really nice… the ones I find are always so bashed looking! I have to admit they’re not my biggest favourite… kind of mushy and sweet without a defining flavour, although they’re not bad. Did you ever cut them into slices? They’re so pretty, the way the seeds are arranged inside.

  • Eugenia November 14, 2012, 4:51 pm

    Thanks for the recipe! I am trying to make the jam, and was wondering at what step do I add the pectin?

    • Jenny @ Ichigo Shortcake November 18, 2012, 3:58 pm

      Hi Eugenia, thanks for your comment, sorry for the delayed reply! I have updated the recipe, it seems I have forgotten to put in the most important part. You can add in the pectin just before you boil it down and that will enable it to be thickened more easily. Cheers.

  • Laura October 31, 2013, 4:12 pm

    Hi! Great post, thank you! Do you know what the shelf-life is for properly sterized canned persimmon jam? I would love to try your recipe.

  • Frances June 16, 2015, 7:06 pm

    From Sunny South Africa I have 8 kg of Sharon Fruit in my kitchen right now, which you call Persimmon. I think they taste like very ripe apricots when soft and ripe. They are selling for R7 a Kg in the shops and there is a glut of them. I have Peppadew Chutney on the stove and I am thinking of adding frozen peach pulp or even Persimmon pulp to it as it is too hot or maybe even some grated carrots. Any ideas will be welcome.

  • robin kanters March 7, 2016, 10:42 am

    recipe looks fantastic.I am going out to get my pectin today!! does this need to be stored in refrigeration or can it be stored in a cupboard? what is the longest you have stored it for and what conditions? Many thanks for any info you can assist with.

    • Jenny @ Ichigo Shortcake April 8, 2016, 12:55 pm

      I always store my freshly made jams in the fridge, just because it has no preservatives and it will definitely last longer there. As long as you properly sterilise your jars beforehand in boiling water, they should last quite a few months.

  • Carollee July 11, 2016, 8:54 am

    I made this jam this morning but i did not use the pectin i just brought it to a jelly stage 220 rapidly this jam is sooo good definitely a keeper thank you for sharing a great recipe


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