Freezer Persimmon Jam

Freezer Persimmon Jam

sal 21

"Imagine spreading this tasty jam on a fresh, hot biscuit! Pureed persimmons are boiled with sugar, lemon juice, orange zest and nutmeg, then sealed in sterilized jars and stored in the freezer."


40 m servings 80 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened.
  2. Pour into sterilized jars and seal. Store in the freezer.
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  1. 15 Ratings


Fuzzy was a good way to describe this jam. I did let the persimmons ripen, and it is still fuzzy.The cream cheese did not help. Any ideas on how to save six jars of jam?

I only had a little over 2 c. of persimmon pulp, so I halved the other ingredients accordingly and this was excellent! As good as pumpkin butter which we love. GardeningJan

a nice alternative

This was quite good. I have enjoyed it along with cream cheese on whole wheat bread. (The cream cheese cuts some of the "fuzzy" flavor if you didn't have the patience to let your persimmons ripe...

There are wild persimmon trees growing in the forest all around my home. When I go jogging on the trails in the fall, I enjoy stopping to snack on a few. The trees right next to the lake alway...

Two suggestions: 1) Do NOT place hot jars or ANY glass jars in the freezer. They WILL break! 2) For problems with astringency ("fuzziness", try this trick from a United States Department of A...

I just finished putting up my batch, I snitched some and it was delicious! I had 6 cups of puree, left the sugar at 3 cups (a little shy actually), didn't have enough lemon juice from my lemon s...

I have a persimmon tree, so I am well aware of how horrible (tannic) they can taste when not fully ripe, so I used extremely ripe persimmons, and made sure to remove the skins. Still, the end re...

There are different types of persimmons: fuyu, which can be eaten firm and look like a tomato; hachiya, which is not edible until fully ripen and naturally crack, and looks like a giant acorn. T...