fbpx

Easy Fuyu Persimmon Jam recipe – no canning preserves

Delicious easy Fuyu persimmon jam recipe – warm flavored, deliciously spreadable, perfect persimmon jam topping for all your toast, pancakes, biscuits, breads and more. This easy persimmon jam recipe is so delicious and uses no extra pectin. My easy homemade persimmon jam features nutmeg, a hint of cinnamon and all the natural sweetness of persimmons in a simple to make easy jam treat perfect for spreading on toast and dolloping in yogurt or on oatmeal (try it on my easy overnight oats. It’s so good!) No canning necessary and makes a great edible gift as well!

Jump to Recipe

This easy warmly flavored Fuyu persimmon jam (kaki jam recipe) recipe is my favorite way to use persimmons. I always have jars of jam in my refrigerator, and you can always find jars of persimmon jam in my jam when the ripe fuyu persimmons are in season. It’s a quick jam that’s great to make even for first time jam makers. You can easily add extra ingredients to flavor your jam such as orange fruits, lime juice or zest to create a unique flavor to enhance the delicious persimmon taste. All the equipment you need to make this easy low sugar jam recipe is a pot or sauce pan, a blender or potato masher and glass jars or canning jars. That’s it. No special equipment is needed. 

Fuyu Persimmon jam recipe with or without added sugar

This easy naturally vegan and gluten-free jam can be made with or without added sugar. As persimmon is quite sweet and richly flavored on it’s own it doesn’t need added sugar…but I still like to add extra sugar to satisfy my sweet tooth. You can add sugar or leave it out as you and your taste buds prefer. 

In this easy Fuyu Persimmon jam recipe article we’re covering

Why you’re going to adore this easy persimmon preserves recipe 

  • Rich flavors and so deliciously spreadable 
  • Easy recipe that’s great on any kind of bread, toast and more
  • Uses only a few ingredients for maximum deliciousness 
  • Easy to make delicious kaki jam
  • Persimmon preserves make great gifts for friends and family. 
  • Because persimmons are already high in pectin you don’t have to add any extra pectin to thicken the persimmons jam.

What are the different varieties of persimmons?

There are several types of persimmons, but the two most common are the Hachiya and Fuyu persimmon varieties.

Hachiya persimmons are oval-shaped with a pointed end. They are a deep orange color and have a very rich, sweet flavor. However, they are also quite astringent, which means they can make your mouth feel dry and puckery if they aren’t fully ripe. Once they are fully ripe and soft, though, they are absolutely delicious!

On the other hand, Fuyu persimmons are more squat and have a flatter bottom – sort of like a tomato. They are also orange, but tend to be a bit lighter in color than Hachiya persimmons. Fuyus are not astringent, so they can be eaten when they are still firm and crisp, sort of like an apple. They have a very mild, sweet flavor that some people describe as having notes of cinnamon or pear.

Overall, both types are delicious in their own way, and can be used in a variety of recipes – from salads to baked goods to smoothies and more!

How to know when persimmons are ripe

Knowing when persimmons are ripe can be a bit tricky, but there are a few things to look out for. You can get persimmons at most grocery stores. 

For Hachiya persimmons, which are astringent and need to be fully ripe before eating, you can tell they are ready when they are very soft to the touch, almost like a water balloon. Ripe persimmons may also have a slightly wrinkly texture to them. If you’re unsure, you can always try a small taste – if it still makes your mouth feel dry and puckery, it’s not ripe yet!

For Fuyu persimmons, which can be eaten when they are still firm, look for a bright orange color and a slight give when you gently press on the skin. They should have a crisp, juicy texture when eaten.

If you have persimmons that are still hard and need to ripen, there are a few tricks you can try. One is to place them in a paper bag with an apple or banana, which will release natural gases that can speed up the ripening process. You can also leave them out at room temperature and check on them daily until they are ripe. Just be sure to keep them away from direct sunlight or heat sources, as this can cause them to spoil before you have time to use them.

Health benefits of persimmons

Persimmons are a delicious and healthy fruit that grom on the persimmon tree and it offers a number of health benefits. Here are a few of the most notable benefits:

1. Rich in vitamins and minerals: Persimmons are an excellent source of vitamin A, vitamin C, and potassium. These nutrients are essential for maintaining healthy vision, skin, immune function, and heart health.

2. High in fiber: Persimmons are high in both soluble and insoluble fiber, which can help regulate digestion, lower cholesterol levels, and keep you feeling full and satisfied.

3. Anti-inflammatory properties: Persimmons contain compounds called catechins, which have been shown to have anti-inflammatory properties and may help reduce the risk of chronic diseases such as cancer, heart disease, and diabetes.

4. Boosts immune system: Persimmons are also rich in antioxidants, which can help protect your cells from damage caused by free radicals and boost your immune system.

5. Good for the skin: The high levels of vitamin A and vitamin C in persimmons can help promote healthy skin by promoting collagen production, which can help reduce the appearance of fine lines and wrinkles.

Overall, including persimmons in your diet can be a great way to support your overall health and well-being, while also enjoying their sweet, juicy deliciousness. 

How to make persimmon purée

Making persimmon puree is very simple! Here’s how:

Ingredients:

• 5-6 ripe Hachiya persimmons (or about 2 cups chopped Fuyu persimmons)

Easy persimmons puree food processor Instructions:

1. Start by preparing your persimmons. For Hachiya persimmons, you’ll need to wait until they are fully ripe and almost mushy to the touch before removing the skin and scooping out the pulp. For Fuyu persimmons, you can simply chop them up into small pieces.

2. Add the persimmon pulp or pieces to a blender or food processor. Blend on high speed until the mixture is smooth and creamy, with no lumps or chunks.

3. If the mixture is too thick, you can add a bit of water or orange juice to help thin it out. Start with a teaspoon or two and blend again until you reach your desired consistency.

4. Once you have your persimmon puree, you can use it in a variety of recipes – from baked goods to smoothies to sauces and this tasty persimmons jam!

Enjoy!

How to make Persimmons Puree with a blender or potato masher

1. Start by preparing your persimmons. For Hachiya persimmons, you’ll need to wait until they are fully ripe and almost mushy to the touch before removing the skin and scooping out the pulp. For Fuyu persimmons, you can simply chop them up into small pieces.

2. Add the persimmons to a medium-sized pot or sauce pan and pour in 5 cups of water. Cover with a lid and bring to a quick boil at medium heat before turning the heat down to a simmer. Let the persimmons cook for around 30-40 minutes or until they are fork tender and easy to mash.

3. Drain away most of the liquid (being careful not to burn yourself). Mash the persimmons with a potato masher or an immersion blender. 

Fuyu persimmons are less astringent than Hachiya persimmons, so you don’t need to wait for them to ripen as much to make jam.

Here’s a simple recipe to make Fuyu persimmon jam:

Ingredient list:

• 2 cups pureed Fuyu persimmon pulp (from about 5-6 Fuyu persimmons)

• 1/2 cup granulated sugar, optional 

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

How to make Fuyu Persimmon Jam Instructions:

1. Start by preparing your Fuyu persimmons. Wash them and remove the stem. Cut the persimmons into small pieces and blend them in a food processor or blender until you have a smooth puree.

2. Combine the Fuyu persimmon puree, sugar, lemon juice, cinnamon, and nutmeg in a medium-sized saucepan. Stir to combine.

3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.

4. Once the mixture comes to a boil, reduce the heat to medium-low and let it simmer for about 20-25 minutes, or until it has thickened and darkened in color. 

5. Stir in the cinnamon and nutmeg, then remove the pot from the heat.

6. Let the jam cool for a few minutes, then use a spoon to transfer the hot jam to a clean, sterilized airtight container or jars. Leave a little bit of space at the top of each jar for expansion during storage.

7. Seal the jars with tight-fitting lids, then let them cool to room temperature.

8. Once the jam has cooled completely, you can store it in the refrigerator for up to a 3 weeks. If you want to can the jam for longer-term storage, you can follow standard canning procedures.

That’s it – enjoy your homemade persimmon jam on toast, muffins, or even as a glaze for vegan brisket or vegan roast!

Hachiya Persimmon jam is a delicious way to enjoy the sweet, fruity flavor of persimmons. Here’s a simple recipe the whole family will love:

Easy Hachiya Persimmons Jam Ingredients:

• 2 cups pureed persimmon pulp (from about 4-5 Hachiya persimmons)

• 1/2 cup granulated sugar, optional 

• 1 tablespoon fresh lemon juice

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

How to make Persimmon Jam Instructions:

1. Start by preparing your persimmons. For Hachiya persimmons, you’ll need to wait until they are fully ripe and almost mushy to the touch before removing the skin and scooping out the pulp. For Fuyu persimmons, you can simply chop them up and blend them into a puree.

2. Combine the persimmon pulp, sugar, and lemon juice in a medium-sized saucepan. Stir to combine.

3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.

4. Once the mixture comes to a boil, reduce the heat to medium-low and let it simmer for about 20-25 minutes, or until it has thickened and darkened in color.

5. Stir in the cinnamon and nutmeg, then remove the pot from the heat.

6. Let the jam cool for a few minutes, then use a spoon to transfer it to clean, sterilized jars. Leave a little bit of space at the top of each jar for expansion during storage.

7. Seal the jars with tight-fitting lids, then let them cool to room temperature.

8. Once the jam has cooled completely, you can store it in the refrigerator for up to a 3 weeks. If you want to can the jam for longer-term storage, you can follow standard canning procedures.

That’s it – enjoy your homemade persimmon jam on your morning toast, muffins, or even as a glaze for vegan gluten-free brisket or vegan roast!

Different ingredients to jazz up your jam recipes

  • Try adding jalapeños purée or chili flakes to the jam to make it spicy 
  • Add finely grated fresh ginger or a few teaspoons ginger powder to make the jam extra healthy and add even more immune system boosting ingredients 
  • Stir in the zest of 1-2 organic oranges 
  • Make the persimmon jam extra fresh by adding lime zest or lemon zest for 1-2 fruits

FAQs – all about Fuyu Persimmon Jam

How long will Fuyu Persimmon jam last in the refrigerator?

Since we’re not properly canning this jam (you can make it a traditional jam by adding pectin such as sure jell to the recipe), I suggest using the jam within 2-3 weeks.

Can I use bottled lemon juice to make jam?

Yes, bottled lemon juice will work fine in this tasty persimmons jam recipe.

When cooling the jam in jars, are you supposed to close the lid to the jars or wait until it finishes cooling?

It’s best to leave the lids on loosely until completely cool then tighten and refrigerate.

Can you make persimmons jam into canned jam?

No, this jam is good preserved as a FROZEN jam, but it is not good for canning. Unlike most fruit jams, it is not acidic enough to prevent the growth of botulism toxin.

DID YOU MAKE THIS RECIPE?

We would love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @munchyesta

Easy Fuyu Persimmon Jam recipe – no canning preserves recipe

Delicious easy Fuyu persimmon jam recipe – warm flavored, deliciously spreadable, perfect persimmon jam topping for all your toast, pancakes, biscuits, breads and more. This easy persimmon jam recipe is so delicious and uses no extra pectin. My easy homemade persimmon jam features nutmeg, a hint of cinnamon and all the natural sweetness of persimmons in a simple to make easy jam treat perfect for spreading on toast and dolloping in yogurt or on oatmeal.
Course Breakfast
Cuisine American
Keyword breakfast, Gluten-free, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 3 jam jars
Calories 45kcal
Author Simone – Munchyesta.com

Ingredients

  • 2 cups Pureed Fuyu Persimmons Pulp (from about 5-6 Fuyu persimmons)
  • ½ cup Granulated Sugar optional
  • 1-2 tbsp Lemon Juice
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg

Instructions

  • Start by preparing your Fuyu persimmons. Wash them and remove the stem. Cut the persimmons into small pieces and blend them in a food processor or blender until you have a smooth puree.
  • Combine the Fuyu persimmon puree, sugar, lemon juice, cinnamon, and nutmeg in a medium-sized saucepan. Stir to combine.
  • Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
    Once the mixture comes to a boil, reduce the heat to medium-low and let it simmer for about 20-25 minutes, or until it has thickened and darkened in color.
  • Stir in the cinnamon and nutmeg, then remove the pot from the heat.
  • Let the jam cool for a few minutes, then use a spoon to transfer the hot jam to a clean, sterilized airtight container or jars. Leave a little bit of space at the top of each jar for expansion during storage.
  • Seal the jars with tight-fitting lids, then let them cool to room temperature.Once the jam has cooled completely, you can store it in the refrigerator for up to a 3 weeks.
    If you want to can the jam for longer-term storage, you can follow standard canning procedures.

Leave a Comment

Recipe Rating




Skip to content