This jam is easy to make and can be used in so many ways. You really don’t need to add sugar because the fruit is naturally sweet, also full of nutrients and excellent source of fiber, Vitamin A and C, and B6. You can even eat the skin! I added Boca Sweet brand sweetener for my husband’s taste buds. The trick here is to use ripe persimmons especially if it is the Hachiya persimmon. This type of persimmon must be squishy before it is edible. On the other hand, the Fuyu persimmon can be eaten firm. Where I live, Fuyu is more accessible. After testing several recipes, I came up with this version. When I cook, I want it quick, with easy clean up, using as few appliances as possible. I hope you enjoy- and please tell me what you think!
Persimmon Jam for 2
- 6 ripe Fuyu persimmons
- 2 TBSP fresh lemon juice
- 1 TSP orange or lemon zest
- 2 TBLS of water + 1 TBSP Cornstarch (For thickness)
- ¼ cup granulated sweetener
- Nutmeg to taste
PUTTING IT ALL TOGETHER
- Wash persimmons and remove the leaves. Carefully peel the fruit and chop the flesh, remove visible seeds and place in a pot along with the lemon juice.
- Bring to a simmer over medium-low heat. If using a sweetener add it now. Use a potato masher to break down the fruit as it cooks. Cook for about 15 minutes. Persimmonscontain pectin naturally, so it thickens fairly good on its own.
- Optional Step: If you want more thickness. In a small bowl, mix water and cornstarch until the cornstarch is dissolved. Add the cornstarch mixture to the fruit. OR skip this step and go to step 5.
- With an immersion blender, blend until smooth. Cook on low/medium heat for another 15 minutes (stirring occasionally).
- Once you have the desired consistency, pour into jam jars and cool with lids off.
- After cool, put lids on tight. This jam can be stored in the refrigerator for up to 2 weeks.