Persimmon Jam

persimmon chia jam in a glass jar with a wooden spoon on a small plate.

5 from 1 vote

Easy to make, this 3- ingredient persimmon jam is super delicious! You can enjoy it on toast, swirled into yogurt, topped on warm oatmeal or pancakes!

Prep Time10

Cook Time25

Total Time30

Course: Condiment

Cuisine: American, World

Servings: Servings

Calories: 46kcal

Author: Natasha Minocha

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.

Nutrition