Recipe: Persimmon Jam

We got a bunch of Fuyu Persimmons in our CSA box so we decided to turn them into jam. This is my first attempt at making jam of any kind. I’m quite happy with the way it turned out. This jam is super good on toast or on Tartines (French open faced sandwiches).


2 lbs Fuyu Persimmon (the squatty tomato looking ones that are crunchy, not the acorn shaped squishy ones)
1 cup sugar
1 T honey
1 T lemon juice


Peel and dice persimmons. Add to a pot with sugar and cook down over medium-low heat until the fruit is soft enough to mash. Mash the fruit as it thickens. Add honey and lemon juice. Heat until everything is incorporate well. Remove from heat. Pour jam into lidded canning jars (1/4″ from the top).

If you’re going to use the jam right away, the rest doesn’t really matter. Just keep it in the fridge as you use it up. (This is what I did) If you want these to sit in the pantry for awhile, follow the rest of the canning steps to properly store the jam… Note that the remaining instructions are borrowed from the great internet expertise of canning steps.

Filling the jars:  Using your funnel in each jar ladle the mixture into the jars leaving 1/4″ headspace. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just “finger tight”.

Processing: Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn’t measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a “pinging” or “popping” noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

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