I first fell in love with persimmons when I visited Korea. When the fresh fruit isn't available, I use frozen persimmons. It's a nice break from the other jams. Enjoy with crusty bread!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.

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  • Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.

Nutrition Facts

69 calories; protein 0.2g 1% DV; carbohydrates 18g 6% DV; fat 0.1g; cholesterol 0mg; sodium 0.4mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2019
I only had enough persimmons for 3/4 recipe. I inadvertantly added the fill amount for the rest of the ingredients. I also added a dash of cinnamon and a tiny pinch of cloves. It's turned out delicious! I then used the persimmon jam in rugelach. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/09/2017
tasty jam I am going to use it to fill cookies Read More
Rating: 5 stars
12/24/2019
I only had enough persimmons for 3/4 recipe. I inadvertantly added the fill amount for the rest of the ingredients. I also added a dash of cinnamon and a tiny pinch of cloves. It's turned out delicious! I then used the persimmon jam in rugelach. Read More
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