Persimmon Jam

Persimmon is a very sweet autumn’s fruit. It has a very warm deep orange color and sugary pulp.

Persimmon has a very short shelf life, therefore when you have a lot at home, this recipe will come helpful 🙂

This jam is ideal for filling tart, on toasted bread for breakfast and even on some aged cheese.

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time30 Minutes
  • Servingmakes around 2Kg jam
  • Cooking methodStove
  • CuisineItalian


  • 2 kgripe persimmon
  • 800 glight muscovado brown sugar
  • 1lemon
  • 1vanilla pod (optional)


  1. persimmon jam

    – wash and rinse the fruit well;
    – peel the fruit and remove the kernels from each persimmon, chop them and transfer them to a large pot with high sides;
    – add the sugar and the juice of the lemon;
    if you want to use the vanilla, add its seeds too;
    – put the pot on the stove and set the heat to medium / high intensity and bring to boil;
    – set the heat to medium intensity and continue cooking for at least 20 minutes;
    – remove the pot from the stove and use an immersion-blender to blend 3/4 of the persimmons;
    – put the pot back on the stove and continue cooking for another 20 minutes or until the jam reaches the desired consistency;
    – 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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