This easy 3-ingredient persimmon jam recipe is a fabulous one! Full of the delicious fresh fruity flavor of persimmons, this jam has no added sugar or pectin. And it comes together in less than 30 minutes!
It's a healthy, delicious, refined sugar-free jam recipe that is super easy to make. I also have chia seeds in here for some fast-gelling action! This persimmon chia jam is perfect on toast, oatmeal, pancakes, and waffles.
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Why You'll Love This Recipe
- This persimmon chia jam needs no pectin or sugar! The persimmons are already so sweet, like candy, we don't need any additional sugar.
- It's bursting with fresh flavors of persimmon.
- The best way to preserve this lovely winter fruit.
- We only need 3 ingredients to make this jam!
- The persimmon jam recipe is very versatile, you can customize it in so many ways.
Persimmon Jam Recipe Ingredients
Persimmons: There are 2 types of persimmons available in the market - Fuyu and Hachiya. Fuyu has a flatter shape while Hachiya is taller. Fuyu can be enjoyed even if it's not very ripe. It will still be sweet and delicious. Hachiya, on the other hand, needs to be ripened completely before eating. Otherwise, it has a terribly astringent taste. For this recipe, we have Fuyu persimmons. Please choose very ripe ones as they will be super sweet!
Lemon juice: Since this jam is without pectin, you need citric acid to help the jam set properly. It also adds a little acidity to the homemade jam, balancing the sweetness of the fruit.
Chia seeds: They help thicken and set the persimmon jam without pectin. You can use chia seed powder as well.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
This easy persimmon chia jam recipe is very versatile. You can add any of the following flavorings to it, to amp up the flavor!
Vanilla extract or vanilla bean paste, for a rich flavor.
Grated fresh ginger - for a lovely sharp contrast to the sweet jam.
Cinnamon powder for a warm, cozy flavor.
How To Make
Step 1: Place the peeled and diced persimmons and lemon juice in a thick-bottom saucepan.
Step 2: Bring to a boil over medium-high heat, then lower the heat and continue cooking for 20-25 minutes on medium-low heat.
Step 3: Keep stirring the fruit and mashing it as it cooks with a wooden spoon, potato masher, or fork.
Step 4: When the fruit is cooked through, add the chia seeds and cook for another 5 minutes.
Step 5: Cool the mixture for a few minutes and put it in a blender.
Step 6: Blend until smooth.
You can skip this step if you like a chunky texture. Mash with a fork or wooden spoon and then transfer to a jar.
Final step: Transfer to a clean, sterilized jar, close the jar, and let the jam cool at room temperature. Enjoy!
Top Tips
- Choose very ripe Fuyu persimmons to make this jam. The riper the fruit, the sweeter they are, so adding additional sugar is unnecessary!
- Taste your persimmons. They are usually very sweet. However, if you don't find them sweet enough, you can add some sugar to the saucepan along with the fruit and lemon juice.
- If you like a chunky texture, you don't need to blend it. Mash with a fork or wooden spoon and then transfer to a jar.
- This persimmon jam will last up to 2 weeks in the refrigerator. You can follow the proper canning process to make it last longer.
How To Use Persimmon Jam
I love using this jam in so many ways!
I enjoy it on thick slices of my no-knead Dutch oven bread or with crispy salted butter rolls.
It's wonderful on top of Dutch baby pancakes or sourdough discard waffles.
You can even top your baked Brie or baked camembert with this persimmon jam. So great in a Holiday cheese board!
Recipe FAQs
Persimmons are naturally high in pectin, so we don't need to add any. Also, the chia seeds in the recipe help thicken and set the jam. Chia seeds absorb liquid and swell up, thickening jams, like my strawberry chia jam, and puddings like my chocolate orange chia pudding.
Fuyu persimmons are very sweet naturally. So this jam really needs no sugar at all. It's got a lovely fresh, fruity flavor and taste that lets the fruit shine! Make sure your fruit is ripe though.
This jam will last up to 2 weeks in the refrigerator. You can follow the proper canning process to make it last longer for a few months.
📖 Recipe
Persimmon Jam
Ingredients
- 4 Persimmons
- 2 tbsp Lemon juice
- 1 tbsp Chia seeds
- 2-3 tbsp Water You MAY need some.
Instructions
- Peel and cut the persimmons into small cubes.
- Place the diced persimmons and lemon juice in a thick-bottom saucepan. Stir well.
- Bring to a boil over medium-high heat, then lower the heat and continue cooking for 20-25 minutes on medium-low heat.Keep stirring the fruit and mashing it as it cooks with a wooden spoon or potato masher or fork.
- You may need to add 2-3 tbsp of water if the mixture is getting too thick.
- When the fruit is cooked through, add the chia seeds and cook for another 5 minutes.
- Take the jam off the heat and let it cool for a few minutes. Transfer to a blender and process until smooth.
- Transfer to a clean, sterilized jar, close the jar, and let the jam cool at room temperature. Store in the refrigerator. Enjoy!
Video
Notes
- Choose very ripe Fuyu persimmons to make this jam. The riper the fruit, the sweeter they are.
- Taste your persimmons. They are usually very sweet. However, if you don't find them sweet enough, you can add some sugar to the saucepan along with the fruit and lemon juice.
- If you like a chunky texture, you don't need to blend it. Mash with a fork or wooden spoon and then transfer to a jar.
- This persimmon jam will last up to 2 weeks in the refrigerator. You can follow the proper canning process to make it last longer.
Natasha says
This persimmon jam is so delicious! I love that its really easy to make and there is no need to add any sugar!