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Jammin' with Persimmons



Persimmons are a fruit not typically thought much of. They must be handled with care, for if you consume them before they're fully ripened, you're likely to experience quite an unpleasant taste.


They are typically ready to pick after the first autumn freeze and are left to ripen by themselves for awhile longer. This transforms their otherwise bitter taste into a sweet, smooth, jelly-like consistency, similar to that of mashed-up bananas.


To enjoy persimmons, you can do many things with them. Other than simply eating them, you can bake with them and make jams with them. Persimmon jam is a sweet, smooth jam that goes quite well with dark breads and is ready in a very short amount of time!


To make persimmon jam, you will need:


  • 6 large, ripe persimmons

  • 1 c. sugar

  • 2 T lemon juice

  • 2 T water

  • 1 T cornstarch


  1. Peel persimmons, then put them in a food processer and blend until smooth. Alternately, you could mash them with a fork and stir until you achieve a smooth consistency.

  2. Transfer persimmon puree into a pot on the stove. Add the sugar and cook over medium heat. Boil for 15 minutes, stirring often to keep from burning the mixture.

  3. Mix together water and cornstarch, then add to the pot on the stove. Stir, along with the lemon juice, for another 15 minutes until mixture is thickened.

  4. If you desire a thicker consistency, add another round of water and cornstarch.

  5. Allow jam to cool to room temperature, then put in jars.

  6. Either can or store in the fridge.

Persimmons may not be the first fruit to come to mind when you think about jams, but give it a try! You may be pleasantly surprised!


Have you tried to bake with persimmons before? What did you make? Let us know in the comments below!

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