Real Recipes From Real Home Cooks ®

freezer persimmon jam

★★★★★ 1
a recipe by
Fran Say
Sunnyvale, CA

Great recipe for that bumper crop of persimmons. Make sure they're ripe or your jam will be mouth-puckering tart.

★★★★★ 1
serves 4 cups
prep time 45 Min

Ingredients For freezer persimmon jam

  • 1-1/2 lb
    fuyu or hachiya persimmons, soft-ripe
  • 2 c
  • 3 oz
    liquid pectin
  • 1 pinch
  • 1/4 c
    lemon juice, fresh

How To Make freezer persimmon jam

  • 1
    Cut or pull off stems from persimmons; discard stems. If Fuyu persimmons are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin.
  • 2
    If using Fuyu, mash pulp, or coarsely chop using a knife or food processor (do not puree); you should have 1-1/2 cups fruit. If using Hachiya persimmons, cut pulp into about 1/2-inch chunks; you should have about 2 cups of fruit.
  • 3
    In a bowl, mix fruit, sugar and nutmeg; let stand for 10 minutes, stirring occasionally. Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes.
  • 4
    Fill 1/2-pint jars or freezer containers to 1/2 inch of rim. Cover, and let stand 12 to 16 hours at room temperature.
  • 5
    You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened. Or freeze to store longer; cover and chill thawed jam.