Persimmon Jam

Persimmon Jam

This is a slightly sweetened persimmon jam.


2 (350 g)
2 tablespoons
Lemon juice
2 tablespoons
50 ml


1. Chop the persimmon into 1 cm cubes.
2. Put all the ingredients except for the lemon juice into a pan, and simmer on low to medium heat.
3. When the liquid boils down, stir for 10-15 minutes, to make sure that it doesn't burn.
4. Once the liquid completely boils down, remove from heat, add lemon juice, and let it sit to cool.
5. Store in a sterilized jar.
6. If you're using ripened persimmons, reduce the water by 1/2. Use a wooden spatula to crush the persimmons while simmering.

Story Behind this Recipe

Every fall, my mother never fails to make this jam, so this time, I asked for the recipe.
If you increase the amount of sugar by 30-40%, it will have a long shelf life.