Persimmon Jam Recipe

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3 votes | 64604 views

This is an easy recipe, and you can store it in a glass container and keep it in your fridge!

Prep time:
Cook time:
Servings: 8


Cost per serving $0.72 view details


  1. Pre-wash the persimmons well.
  2. Cut off the stem ends and force fruit through a food mill or a coarse strainer.
  3. Pour four cups of persimmon pulp into a deep saucepan. Combine the lemon juice and pectin to the persimmon pulp and mix very well.
  4. Heat the mix until it is boiling, while stirring constantly.
  5. Keep it boiling without stirring for about five minutes. Remove the mixture from the heat on the stove, and alternately stir and skim for five minutes to cool. Spoon into hot sterilized jars and seal.
  6. Remember to refridgerate!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 184g
Recipe makes 8 servings
Calories 609  
Calories from Fat 1 0%
Total Fat 0.08g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 76mg 2%
Total Carbs 157.63g 42%
Dietary Fiber 0.2g 1%
Sugars 150.05g 100%
Protein 0.19g 0%
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  • Vivian
    This was a great recipe. I added cinnamon & it turned out great.
    I've cooked/tasted this recipe!


    • ShaleeDP
      November 13, 2013
      looks yumm... my kid would try this one.
      • Shawn dove
        October 16, 2013
        This recipe looks so easy and sounds so yummy. Cant wait until my persimmons ripen and i can make jam!!!!!
        Thank you for posting it. I will let you know how it turns out.
        • Marilyn McFadden
          January 25, 2013
          Hello Elena,
          Just wanted to let you know that you are using a copyrighted photo of persimmon jam from Therefore, please link our site to your photo and provide credit to McFadden Ranch in your text. We work very hard to make our organic products and we photograph all our items. While we appreciate your enthusiasm for great jam recipes, we really need you to contact us with regard to permission to use copyrighted material. Our email address is [email protected] Thank you, Marilyn McFadden

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