Persimmon Jam Recipe
Ready for persimmon recipes? This persimmon jam recipe is perfect for winter morning toast!
I have to admit, I have a really big sweet tooth. It’s been a continuous challenge for me since I started eating clean. The worst part is going through the grocery store lines and looking at all that chocolate that they like to display right at eye level. It’s maddening. But, so far, I’ve managed to hang in there.
The thing with changing your way of eating is…
…you can’t just go cold turkey and never allow yourself anything that you actually enjoy. If you do, it’s not only a surefire way to fail, but you are then actually on a “diet” instead of an eating plan that you will stick with for the rest of your life.
So to keep my sanity, I’ve had to start looking around at what I will allow myself while still sticking to my clean eating plan.
I have tons of persimmons sitting around my condo. My sister-in-law asked me to make persimmon jam to take to her family down south for the holidays, and I somehow managed to bring home 8 bags of them instead of just one, which would have sufficed for this little project (she has two persimmon trees). In the weeks since Thanksgiving, my crock pot has not turned off. I have bags of frozen persimmon pulp in my freezer, just waiting for me to get creative in the kitchen.
So when I started craving something sweet, I needed to consider some persimmons, more out of necessity than out of craving. But you know what they say, “necessity is the mother of invention.” And boy, do I have a little invention for you today! This Clean Eating Persimmon Jam is absolutely to die for!
About The Ingredients
Persimmon pulp – See the recipe link below to learn the steps for making persimmon pulp.
Lemon juice – Fresh squeezed or bottled.
Honey – Any kind will work.
Water – Use good, filtered water. You don’t want water that tastes like chlorine for this.
How To Make Persimmon Jam
Place all ingredients in a large pot and cook, frequently stirring, until you start to see the fruit “gel” or “clump.” It won’t be the entire pot that does this, just a little from the bottom of the pot when you stir.
Once you see this, immediately remove it from the heat and pour it into jars. Allow jars to cool for an hour, and then store in the fridge.
Storing Persimmon Jam
Store in the fridge for up to 2 weeks in a jar with a tight-fitting lid or other airtight container.
Freezing
This can be frozen if packed well, for up to 3 months. Simply thaw in the fridge.
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Persimmon Jam Recipe Card
Persimmon Jam
Instructions
- Place all ingredients in a large pot and cook, stirring frequently, until you start to see the fruit “gel” or “clump”. It won’t be the entire pot that does this, just a little from the bottom of the pot when you stir.
- Once you see this, immediately remove from heat and pour into jars. Allow jars to cool for an hour, and then store in the fridge.
Is the photo you posted of the finished jam really what it will look like? (resembling marmalade) Or will it be cloudier in appearance? (like applesauce or a curd)
Melanie – The photo is pretty accurate. I photographed it right after making it.
Will it hurt my jam if I pureed the fruit whole with the skins?
Kathy – It shouldn’t. I’ve never tried it myself, but my guess is it would be just fine.
I always use the skin on my persimmons. Be sure they are still tender and not leathery, however. Make sure every black seed is removed. They look like little black bugs in finished jam and run the risk of people throwing it away.
Lala – Excellent point! 🙂