Easy Homemade Persimmon Jam
Turn your backyard persimmons into persimmon jam. You can use this spread for toast, rolls, or swirled into other baked goods.
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ripe fuyu persimmons (around 275g)
- 3 tbsp granulated sugar (36g)
- 1 tbsp lemon juice
- 1/4 cup water (60mL)
Instructions
- 1
Peel and cube persimmons and place into a small mixing bowl. Sprinkle persimmon with the sugar and let it sit, uncovered, for 20 minutes. This will soften the persimmon, draw out some juices, and create a sweet syrup.
- 2
Add water and lemon juice to the sugared persimmons and transfer to a blender. Blend until mostly smooth.
- 3
Transfer persimmon puree to a small pot. Bring to a simmer, cooking over the stove on medium heat to continue to soften the persimmon and thicken the puree. When you have reached your desired jammy consistency (around 5 minutes for me), you can take it off the heat and transfer it to a glass jar. If you still have some small chunks of persimmon that haven't been mashed down into jam, you can also blend again.
- 4
Keep jam in an airtight container in the refrigerator for about a week.