Skip to main content New<> this month
Get the Allrecipes magazine
Freezer Persimmon Jam
October 04, 2012

There are wild persimmon trees growing in the forest all around my home. When I go jogging on the trails in the fall, I enjoy stopping to snack on a few. The trees right next to the lake always have the plumpest, juiciest fruit. There's such a surplus that I've wanted to make recipes with them for a while. I've made this recipe a few times now in half batches. The first time my jam turned tannic and puckery to the taste, fluffy in texture. The other times I made it, the results were wonderful! To deseed and remove the skins, I push the persimmons through a fine strainer. Instead of boiling for thirty minutes, I heat on medium low, stirring constantly. Right before the mixture starts boiling, just as the bottom begins to stick and thicken quickly (can't take more than ten minutes, though I didn't time it), I remove the jam from the heat and divide it among my canning jars. I think this yields wonderful results. Freezer jams don't even need to boil to stay fresh. The freezer does this for you. I'd take this jam undercooked over overcooked any day.

  1. 19 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars