bowl of food topped with persimmon jam and shredded coconut

Persimmon Jam

 

Persimmon Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups

Ingredients

  • 4 cups pureed or mashed persimmon pulp see step #3
  • 1/2 teaspoon ground cinnamon optional
  • 4 teaspoons calcium water see step #1
  • ½ cup lemon juice bottled
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 2 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Remove calyx from 5 to 6 large, fully ripe Hachiya persimmons or about 8 average size Fuyu persimmons. For Hachiyas, scoop out pulp and puree it. Don’t use the peel. For Fuyus, peel, chop, and mash or peel, chop, and puree. If Fuyus are too firm to mash or puree, then peel, chop, and put the pieces in a sauce pan with a little water. Simmer until soft, then mash or puree.
  • Measure 4 cups of mashed or pureed pulp into sauce pan.
  • Add calcium water and lemon juice, and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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14 Responses

  1. Jessica
    | Reply

    I used hachiya persimmons. I tasted each persimmon for astringency, and the purée and it was fine, but after I finished the recipe the entire batch had to be tossed. The astringency was yucky after cooking, making that unpleasant (to me) numbing feel throughout my mouth after trying a teaspoon full. Also the texture was grainy! And it had a cereal like flavor. I was VERY disappointed. Had to compost entire batch ☹️ I’ll use fuyu if I ever try this again.

  2. Jessica
    | Reply

    Can I double the recipe?

    • Shelby Collings
      | Reply

      Hello Jessica,

      You sure can! Happy jamming. 😊

  3. Judy Cume
    | Reply

    can this recipe be made without sugar or with other artificial, or
    monkfruit sweetener and still be safe to waterbath can?

    • Shelby Collings
      | Reply

      Hello Judy,
      It sure can! You will just need to follow the conversion on the sweetener you are loosing. Happy jamming!

  4. Joyce Stiler
    | Reply

    Can you use frozen pulp?

    • Shelby Collings
      | Reply

      You sure can!

      It’s best to use unsweetened frozen fruit. Defrost, but don’t drain, frozen fruit before using. Generally you use the liquid from the frozen fruit along with the fruit unless you notice that there is an excessive amount of liquid, in which case you would ladle off some of the excess liquid before measuring your mashed fruit. If you are going to juice the fruit for jelly, then you would use all of the liquid.

  5. Gail Goodman
    | Reply

    I just made this with a little ginger and vanilla paste. So YUMMY!

    • Shelby Collings
      | Reply

      Yum!!!

  6. Barbara
    | Reply

    Can vanilla persimmons be used in this recipe?

    • Shelby Collings
      | Reply

      Hello Barbara,

      Thanks so much for reaching out! We have never used Vanilla Persimmons, but you are welcome to give them a try. If you do, we would love to hear how it turns out.

      Happy jamming!

    • Sophia Wright
      | Reply

      Great Recipe! Love it! I made one batch with fuyu persimmons and cinnamon. Then I made a second batch with a mix of hachiya and fuyu persimmons with vanilla. I will probably make a third batch.

      • Sophia Wright
        | Reply

        I had siphoning with both batches (the lids all sealed but cleaning off the outside of the jars is extra work). I was careful to leave 1/4 inch headspace. I pureed my persimmon pulp in a Vitamix. Could that be the problem (incorporating more air)? Is it the type of pectin (I would still use it because of the low sugar but at least I would know why). Do you have any other ideas for why? Thank you. I don’t know if it would be safe to increase the headspace for my next batch?

        • Shelby Collings
          | Reply

          When you placed the jam into the hot jars, did you release the air bubbles within the jar…with either a specific jam tool or with a skewer or chop stick? It definitely is not the pectin, and we do not believe it is due to pureeing it in the vitamix.

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