Ingredients
Main Ingredients
- 4 cups persimmon pulp from ripe persimmons (about 12 large very ripe Hachiya or ripe Fuyu persimmons, approximately 3 pounds)
- 1/4 cup lemon juice
- 5 cups sugar
- 1 (1.75-ounce) box Sure-Jell powdered pectin (Original)
- 1/4 cup water (for dissolving pectin)
Instructions
- Prepare jars: Wash 6 to 7 half-pint jars in hot soapy water, rinse well, and drain. For shelf-stable jam, sterilize jars by boiling in water for 10 minutes before filling.
- Prepare persimmon pulp: For Hachiya or American wild persimmons, ensure fruit is very soft before scooping out pulp, discarding skins and seeds. For Fuyu persimmons, use slightly soft fruit and chop or blend to pulp consistency.
- Combine ingredients: In a large 6- to 8-quart pot, mix persimmon pulp with lemon juice. Add sugar and stir to combine.
- Boil mixture: Heat mixture over medium heat until it reaches a rolling boil. Boil for 3 minutes, stirring frequently to prevent sticking.
- Prepare pectin: In a small saucepan, mix powdered pectin with 1/4 cup water, bring to a boil, and boil for 1 minute, timing it to finish when the persimmon mixture has boiled 3 minutes.
- Mix pectin and persimmon: Stir the hot pectin mixture into the boiling persimmon mixture. Return to a rolling boil and boil for 1 more minute.
- Remove foam: Take the pot off heat and skim off any foam that forms on the surface.
- Fill jars: Pour the hot jam into prepared jars, leaving 1/4 inch headspace. Clean rims with a wet paper towel and seal with lids and jar rings.
- For refrigerator or freezer jam: Let jars cool and set for 24 hours. Store refrigerated up to 3 weeks or freeze up to 1 year. Thaw frozen jam overnight in refrigerator.
- For shelf-stable jam (water bath canning): Place a rack in a large pot of boiling water. Submerge jars ensuring water covers jars by 1 inch. Boil for 10 minutes (half-pint jars). Remove carefully and cool on towel. Check seals after cooling.
- Store sealed jars: Once cooled and sealed (lid is flat or slightly concave), store in a cool, dry place up to 1 year. Refrigerate after opening.
Notes
- Use very ripe Hachiya persimmons (soft like a water balloon) for best flavor and texture, as unripe persimmons are astringent.
- Fuyu persimmons can be used slightly soft and processed into pulp by chopping or blending.
- Boiling times are critical for proper jam setting and safety if canning.
- Use a canning jar lifter for safely handling hot jars during water bath processing.
- Jam can be stored refrigerated for short-term use or frozen for long-term storage without loss of flavor.
- Ensure headspace of 1/4 inch for safe sealing during canning.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
