Persimmon Jam
A yummy late fall persimmon jam made with only 4 ingredients!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 fuyu persimmons (cut into small pieces)
- 2 tbsp lemon juice
- 1 cup granulated sugar
- ½ tsp salt
Instructions
- 1
Remove the skins from the persimmons and cut into small pieces. Make sure to remove the stems and seeds.
- 2
Add sliced persimmons to a sauce pan with lemon juice. Heat over medium heat for 15 minutes to soften up the fruit. Use a potato masher to help the process along.
- 3
After 15 minutes, add sugar and salt and stir until the sugar melts. Simmer for another 10-15 minutes to thicken up the jam. Use the potato masher to crush the fruit if it still seems too lumpy.
- 4
Test the jam by spooning a small amount onto a plate. Tilt the plate, and if it doesn’t slide, the jam should be done. Cook for a few more minutes if it fails the test.
- 5
Remove the sauce pan from the heat. You can stop here if you want, but I wanted a smoother consistency, so I used an immersion blender to smooth out the jam.
- 6
Spoon jam into a jar for storage. You can store the jam for up to a year in your pantry if unopened. Once opened, they last up to a month in the fridge.