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A spoon lifts thick, orange persimmon jam from a glass jar placed on a marble coaster and gray plate. Fresh persimmons sit in a bowl in the background against a blue tile wall.

Homemade Persimmon Jam (No-Pectin Persimmon Preserves)

Lindsey Neumayer
This easy homemade persimmon jam recipe turns fresh, sweet persimmons into a delicious spread in under an hour. Made with just four simple ingredients and no pectin required! The natural sweetness of ripe Fuyu persimmons combines beautifully with a touch of lemon to create a unique, flavorful jam that's far better than anything you'll find in stores.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Condiment, Spread
Cuisine American
Servings 16
Calories 61 kcal

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Equipment

Ingredients
  

  • 340 g persimmons Fuyu variety, peeled and chopped (from 5 medium sized persimmons)
  • 140 g granulated sugar 2/3 cup
  • 2 g lemon zest 1 tsp
  • 44 g lemon juice 1.5 ounces, from one lemon

Instructions
 

  • Prep persimmons. Wash, peel, and chop your persimmons into large chunks.
  • Add sugar to fruit. Combine sugar and persimmons in your saucepan. Stir well to coat all persimmon chunks in sugar.
  • Heat + cook down. Simmer over medium heat for 15 - 30 minutes.
  • Add lemon. Add lemon zest and juice.
  • Smush or purée. As the persimmons cook down, use a potato masher or your spatula to smush the pieces. For a smoother consistency jam, use an immersion blender to puree the persimmons.
  • Taste + adjust. Make sure you like the sweetness and flavor of your jam, adjusting as needed with more sugar. Check for the right consistency by getting a spoonful and allowing it to cool slightly, or running your finger through the jam coated on the back of a spoon.
  • Cool. Once you like the flavor and consistency of your jam, allow it to cool completely.
  • Store. Store your finished jam in an airtight jar in the fridge.

Notes

ℹ️ troubleshooting tips

    • too thin or runny - this jam is thinner than shelf-stable store-bought jams, but if it's TOO thin, you have a few options for thickening it up! Continue cooking the jam longer to allow more liquid to evaporate. The jam will thicken as it cools, but if it's still too thin after cooling, return it to the heat and simmer for another 10-15 minutes.
    • too thick - add a tablespoon of water at a time while reheating gently until you reach your desired consistency.
    • bitter or astringent taste - if your persimmons aren't fully ripe, your jam could taste bitter. Always taste your fruit before cooking. If you accidentally used under-ripe persimmons, add more sugar to balance the bitterness.

🔆 top flavor tip

Buy your persimmons when they're on sale during peak season (late September through December, with October and November being prime time). The fruit will be a bold, deep bright orange-red color, and they’ll be firm even when ripe.
 

Nutrition

Calories: 61kcalCarbohydrates: 16gProtein: 0.2gFat: 0.1gSaturated Fat: 0.001gPolyunsaturated Fat: 0.001gSodium: 0.3mgPotassium: 69mgFiber: 0.02gSugar: 9gVitamin A: 0.2IUVitamin C: 15mgCalcium: 6mgIron: 1mg
Did you make this?! 👀Let everyone know how it was! 💕
Keyword: autumn, fall, fruit, jam, no pectin, winter