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Persimmon Jam
Recipe courtesy of Dena Lumbang, owner, Kalani Kakes in Elk Grove, CA
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Course
Sauce
Servings
4
cups
Ingredients
4
cups
fuyu persimmons
1/4
cup
lemon juice
3
tablespoons
pectin
1
cup
sugar
Instructions
Clean and peel persimmons, remove seeds, and cut into chunks. Prep jars for jam by cleaning and ensuring they are warm when jam is ready for jarring. Simmer persimmons, lemon juice, and sugar over stove (purée with hand blender) until thickened, then add pectin. Pour into sanitized jars, leaving a gap between jam and cover. Boil sealed jar for 20 to 30 minutes. Remove and let cool overnight without disturbing for 24 hours.