Persimmon Jam

Persimmons, or kakis, are common in Italian households and Diva #2 grew up eating them. We’re not sure how it started but Diva #2 introduced Diva #1 to this golden fruit and it’s been a love affair ever since. Sadly this fruit isn’t available all year round, which disappointed Diva #1 who was very enamoured with persimmons – so she asked Diva #2 to make a persimmon jam! The perfect solution so that you enjoy persimmons all year long.

Persimmon Jam

Persimmon Jam

Persimmon Jam

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 1 large or 2 small mason jars
  • Difficulty: easy
  • Recipe type: Jam


  • 1 large or 2 small mason jars
  • 2 lbs ripe Persimmons (about 5 or 6, depending on the size)
  • 1 cup white sugar
  • 1-2 Tbs honey
  • 1-2 Tbs lemon juice
  • Zest of 1 lemon


  1. Peel the persimmons, de-seed and dice
  2. Combine the diced fruit and white sugar in a pot and cook on low for 15 to 20 minutes
  3. Add 1 tbs honey, 1 tbs lemon juice and the lemon zest
  4. Let it cook another 10 minutes on low.
  5. Taste the mixture and adjust with more honey and lemon, to taste.
  6. Take the pot off the heat and mash with a potato masher or immersion blender
  7. Let cool slightly before putting jam into jar(s)
  8. NOTE: Store in refrigerator

Published on by

Tagged: , , , ,

1 comment

  1. Dahlia February 19, 2016 at 12:59 pm Reply

    Mmmm looks delicious! I love kakis!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.