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.
Ingredients
- 2 ripe fuyu persimmons around 275g
- 3 tbsp granulated sugar 36g
- 1 tbsp lemon juice
- 1/4 cup water 60mL
Instructions
- 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.
- Add water and lemon juice to the sugared persimmons and transfer to a blender. Blend until mostly smooth.
- 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.
- Keep jam in an airtight container in the refrigerator for about a week.
Notes
Feel free to substitute hachiya persimmons for the fuyu.
You can experiment with substituting brown sugar for the white sugar or adding a quarter teaspoon of spices, such as cinnamon or nutmeg. Adjust the flavor to your preference.