Add a special touch to your breakfast with this delicious persimmon jam recipe. It is incredibly easy to make, requires only a few ingredients, and is definitely worth the effort. Let’s get to the recipe!
Ingredients for persimmon jam:
- Juice of 1 lemon;
- approx. 1.75 lbs (800g) of ripe persimmons;
- 1 1/4 cups (250g) of granulated sugar.
How to make persimmon jam:
- This amount of persimmons is about 10 pieces. Peel the persimmons and scoop out all the pulp;
- Place the pulp into a large, deep saucepan;
- Add half of the lemon juice to the pulp and mix well. Reserve the other half of the lemon for later;
- Add the sugar and stir thoroughly;
- Cook over low heat, stirring occasionally, until it reaches a jam-like consistency;
- This usually takes about 15 minutes. Once it reaches the desired consistency, turn off the heat;
- Stir in the remaining lemon juice;
- While the jam is still hot, pour it into a sterilized glass jar;
- Seal tightly and turn the jar upside down to create a vacuum. Let it cool completely before storing;
- Once opened, store the jam in the refrigerator. If sealed, it can be kept in the pantry.
Tip:
The lemon is essential! It doesn’t take away the sweetness; instead, it provides acidity and shine, making the jam more flavorful and vibrant.
Did you know?
Although widely popular in Brazil, the persimmon originated in Asia, specifically China and Japan. The word “persimmon” comes from the Powhatan language, while the term “kaki” (which gives the fruit its scientific name) is Japanese for “tree fruit.” It is rich in vitamins A, B, and C, and is an excellent source of antioxidants. Persimmon jam is a delicious and versatile way to enjoy these nutritional benefits.
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