Ingredients

The following ingredients have 4 Servings
  • 6 large persimmons (peeled)
  • 1 cup sugar
  • 1 lemon (juiced)
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Instruction

  • Make sure you use ripe persimmons. 
  • Clean persimmons, peel, if you spot any seeds, discard them. Puree the fruit using a food processor. You should have between 1 1/2-2 cups of puree. 
  • Peel the persimmons, chop and place in a food processor. Pulse until you are left with a smooth puree.
  • Transfer persimmon puree into a medium saucepan over medium-high heat and add the sugar. Boil for 15 minutes on medium heat, stirring occasionally.
  • In a small bowl, mix water and corn starch until the cornstarch is dissolved. Add the mixture to the persimmon puree followed by the lemon juice and boil on low - medium heat for another 15 minutes, (stirring occasionally), or until slightly thickened.
  • If you want the jam thicker, add another round of cornstarch and water mix. Just don't add the cornstarch directly, it will create lumps if not dissolved with water first.
  • Let the jam cool down to room temperature.
  • Pour into sterilized jars and seal, store in the freezer.
  • Or pour into mason jars, that can be closed airtight and store in the refrigerator for immediate consumption for up to 7-10 days.