Freezer Persimmon Jam

Freezer Persimmon Jam

12 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  sal

“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.”

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Adjust Servings

Original recipe yields 6 cups



  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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Reviews (12)

Rate This Recipe


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

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Amount Per Serving (48 total)

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

Based on a 2,000 calorie diet



previous recipe:

Rhubarb Strawberry Jam


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Fresh Fig Freezer Jam