Persimmon Jam (Freezing)

It’s vital that you use ripe persimmons in this jam or it will be very tart. Test the fruit and give it time if it isn’t ripe yet.


  • 5 cups persimmon purée
  • 3 cups sugar
  • ¼ cup lemon juice
  • ½ teaspoon fresh lemon zest
  • pinch nutmeg
  • pinch ground cloves
  1. Place persimmons, sugar, lemon juice, and lemon zest together in a nonreactive pan. Boil 30 minutes, stirring regularly.

  2. Cool and pour into freezer containers. Leave out overnight before freezing.

In Pursuit of Persimmons

The botanical name for persimmons is diospyros, which translates as “food of the gods.” There are two versions—the hachiya variety and the fuyu variety. The hachiya are best when mushy and bright orange in color. The fuyu should be firm and eaten with the skin on.

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