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.
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.