Persimmon Jam

READY IN: 45mins
Recipe by Mercy

This recipe is from NOLA's The Times-Picayune

Top Review by schmme

I have made this twice now, each time it is my husband's favorite! Great texture, easy to make, no changes required. A real keeper.

Ingredients Nutrition

  • 3 lbs ripe persimmons
  • 7 cups sugar
  • 2 lemons, juice of
  • 1 (6 ounce) bottle liquid pectin


  1. Wash, peel and seed the persimmons.
  2. Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well.
  3. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently.
  4. Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin.
  5. Skim thoroughly with a metal spoon.
  6. Ladle into 8 half-pint hot sterilized jars and seal.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a