Picture of single persimmon on a branch - backlit

Persimmon Jam

persimmonpudding.com

Picture of branch with persimmons
Diospyros virginiana L. (common persimmon)History, Cultivation, Celebration and Culture, Natural History, BotanyHealth & Nutrition, Culinary Use (recipes), Commercial, Entertainment, News, Links, SourcesHomeContact us!

Persimmon Jam (family recipe handed down to Marina Louisa by her mother, submitted by Mari November 2007) (click here for recipe with metric measurements)

2 Quarts ripe fresh persimmon pulp
1 Cup sugar
1 Cup orange juice
grated rind of 1 orange
  
Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat,
stirring often until thickened, usually about 20 minutes.

Pour into sterilized half-pint jars and seal at once.   This recipe makes 6 half-pint jars.

Mari adds, "This is a good holiday jam and my friends love a jar as a gift."


Persimmon Jam (family recipe handed down to Marina Louisa by her mother, submitted by Mari November 2007)

(metric measurements)

1900 ml ripe fresh persimmon pulp
200 g sugar
240 ml orange juice
grated rind of 1 orange
  
Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat,
stirring often until thickened, usually about 20 minutes.

Pour into sterilized half-pint jars and seal at once.   This recipe makes 6 half-pint jars.

Mari adds, "This is a good holiday jam and my friends love a jar as a gift."