Persimmon Jam Recipe

Jun 12, 2019


  • 7 ripe persimmons
  • 2 cups sugar
  • 200ml lemon juice



  • Cut persimmons into small chunks, removing all seeds and stems (you can peel them if you want to).
  • Put persimmons and sugar into a pot and cook slowly for about 5 minutes, stirring often.
  • Add lemon juice and cook for about 40 minutes, stirring often. Once the jam starts to look foamy it should be ready. (To test, drop a spoonful on a plate and pop it in the fridge for a couple of minutes. If it doesn’t run then it is ready.)
  • Let jam cool for 10 minutes before putting into clean, sterile jars. (Or you can do the water bath method if you prefer.)
  • Store in a cool place. (If warm temperatures are still around, store in the fridge.)¬†This jam can also be frozen.