Perfect Persimmon Jam
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As fall leaves fade and orchard trees shed their seasonal bounty, nothing says “harvest time” quite like a glut of plump persimmons. Ripe Fuyus are begging to be put to good use before the frost, and there’s no better project than batching up homemade persimmon jam with a little help from Pomona’s Pectin.
Unlike conventional pectin which requires added sugar, Pomona’s uses a reaction between calcium and natural fruit pectin for a naturally thickened set without compromising fresh flavor. It’s the perfect solution for showcasing persimmons’ uniquely robust sweet-tart taste. This is my go-to pectin for all of my jamming- it requires considerably less sugar than other pectins, and it’s fully vegan!
This jam comes together easily in just a few steps. Gentle cooking softens persimmons before mixing in lemon juice, spices and the calcium water plus pectin blend. As the jam boils, it thickens almost magically before your eyes – no thermometer or guesswork required.
Once canned using the boiling water method, these jewel-toned jars proudly showcase your harvest preserves on the pantry shelf all winter long. Spread generously onto toast or scones, swirled into Greek yogurt or dolloped atop ricotta for a grown-up taste of autumn anytime your heart desires. Hoarding a few jars is a natural part of the process!
PrintPerfect Persimmon Jam
Ingredients
- 12 large persimmon, mashed
- 1/2 Tbsp cinnamon
- Juice of 2 lemons (about 1/3 cup)
- 1/2 Cup to 2 cups sugar (based on preference)
- 1 box of Pomona’s Pectin
- 1/2 cup water
- Pomona’s Pectin components:
- 4 teaspoons calcium water
- 2 teaspoons pectin
Instructions
1. Make the calcium water (following the instructions from the box), mix ½ tsp of the calcium powder with ½ Cup water in a jar and shake.
2. Sterilize jars and lids to prepare for canning. For more information on safe canning methods, please check out my article on Water Bath Canning.
3. Roughly chop persimmon and place in a large pot. Some prefer the peel removed but I don’t mind either way so I leave mine on. Cook the persimmon until soft.
4. Mash or puree the persimmon once cooked. I use my immersion blender to give it a light blend, not too much as you don’t want them to froth (this will add air and result in less jam in your jars once it’s settled).
5. Remove from heat, add calcium water and lemon, mix well.
6. In a separate bowl, mix the pectin powder with the sugar. Add cinnamon and mix well.
7. Bring your persimmon mix to a boil, add dry sugar mix, stirring constantly to fully dissolve. You will see and feel it begin to thicken at this time.
8. As soon as the jam begins to boil, remove from heat.
9. Fill sterilised jars almost full (leave about a cm at the top to allow for the temperature drop. Use a canning funnel and make sure the rims are clean before putting the lid back on.
10. Place filled jars submerged in boiling water and boil for 10-12 minutes.
11. Let jars cool. Once you hear the “POP”, you know they’ve been sealed. Properly sealed jars will be shelf stable (unopened) for 1-2 years.
FAQs
Q: Can I use other fruits besides persimmon?
A: Yes, Pomona’s Pectin works wonderfully with apples, plums, berries and more. Adjust the sugar to taste based on the innate sweetness of the fruit. Please check out my Canning folder for lots of other jam ideas!
Q: How long will the jam last once opened?
A: Unopened jam jars will keep for 1 year. Once opened, enjoy within 3-4 weeks and store in the fridge.
If you give this a try or have any questions please let me know in the comments! Bon Appétit!