Photo: Joe Ravi, CC BY-SA 3.0 · source

Jam · From Bladwijzer

Persimmon jam

Updated on 9 October 2026

• Makes: ± 3 jars of 250 ml
• Time: 45 min
• From: Japanese persimmon

Ingredients

• 1 kg very ripe, soft persimmons (± 700 g flesh)
• 350 g jam sugar (2:1, with added pectin; half the weight of the flesh)
• juice of 2 lemons
• 1 tsp cinnamon (optional)

Method

1. Cut off the calyx, spoon the flesh out of the skin and remove the seeds. Weigh the flesh.
2. Roughly purée the flesh with a stick blender or a potato masher.
3. Put the purée, jam sugar and lemon juice in a heavy pan.
4. Bring to the boil, stirring, and boil hard for 4 minutes (or as the packet says). Beware of splashes: persimmon purée spits.
5. Test for a set: drop a little jam on a cold saucer. If it firms up a little and no longer runs, the jam is ready.
6. Stir in the cinnamon, fill hot, clean jars to the brim, close at once and turn them upside down for 5 minutes.

Storing: Six months in a cool, dark place; once opened, in the fridge and eat within 3 weeks.