Persimmon Jam

Persimmon is a very sweet and juicy autumn’s fruit.

I love persimmons, but they ripe very quickly. Therefore, when our family’s trees are particular abundant, I make this jam to preserve this delicious fruit 🙂

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time20 Minutes
  • Servingmakes 4 jars of 225g each
  • CuisineItalian


  • 1 kgpersimmons pulp (from very ripen and spotless fruits)
  • 300 glight muscovado brown sugar
  • 1lemon (with edible peel)
  • 1vanilla pod (optional)


  1. – wash and rinse well the persimmons;

    – cut them in half and remove the pulp with a spoon;

    – transfer the pulp into a large pot with high sides;

    – add the sugar, the vanilla seeds (optional), the juice of the lemon and its peel too;

    – mix well, then put the pot on the stove and set the heat to medium;

    – bring to boil;

    – set the heat to medium/low and continue cooking for at least 15 minutes;

    – stir often to make sure that the persimmons pulp will not stick to the bottom of the pot;

    – remove the pot from the stove and use an immersion blender to blend the pulp;

    – put the pot back on the stove and continue cooking for about 5 minutes more;

    – remove the pot from the stove and pour the jam into sterilized jars;

    – close the lids and put the jars upside down;

    – don’t touch the jars until they will be completely cold;

    – after, to verify if the jars sealed well, press on the lid: it should not click;

    – sealed jars can be stored up till 6 months

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