Persimmon jam, an autumn jam

Persimmon jam is a recipe that provides us with soluble fiber, antioxidants, vitamins and minerals. We present you this delicious autumn jam.

Persimmon jam, homemade recipe

Coming almost to winter, this delicious tropical fruit appears with a special aroma, texture and flavor.

Persimmon or kaki are fruits that it is advisable to eat raw, since it has a pulp that makes it special. In addition, it does not provide many essential nutrients for our diet.

It is also true that it is an ingredient of high nutritional value for our recipes.

This is the case with this autumn jam. A delicacy made with this seasonal fruit that will make us vibrate our senses.

Persimmon benefits

The benefits of persimmon are varied thanks to the high nutritional value of this sweet fruit.

Persimmons are recommended fruits for the whole family. Likewise, the jam made with these fruits is sure to delight even the little ones in the house.

Among its benefits we can distinguish that it is a natural cleanser thanks to its high amount of water. In addition, thanks to its soluble fiber content, it helps us regulate intestinal transit.  

Likewise, it helps us eliminate bad cholesterol from our body thanks to the fiber it provides us.

It also provides us with different vitamins and minerals. As a consequence, it is an antioxidant food. In addition, it is favorable to nourish our nervous system.

As you can see, it is a fruit with many nutrients that make it very healthy.

When to have persimmon jam?

This recipe is perfect to have for your breakfast with toast. Likewise, you can also use this type of jam as an ingredient in other recipes such as cakes, pastries, crepes, etcPersimmon jam

Persimmon jam is a recipe that provides us with soluble fiber, antioxidants, vitamins and minerals.

 Recipe type Breakfast
 Recipe type Mediterranean
 Main fruit Khaki
 Preparation time hour
 Total time hour
 For how many people? 4 personas


  • kg of caquis
  • 400 grams of sugar
  • branch of cinnamon
  • clove for flavoring
  • ½ lemon

Recipe preparation

  1. First we wash the persimmons well, cut them in half and empty the pulp with the help of a spoon.

  2. Next, we add the pulp of the persimmons, the sugar, the cinnamon and the cloves to a pot. We add the juice of half a lemon.

  3. Next, we put the whole mixture over a low heat. Stir for approximately 40 minutes or until a thick mixture remains. This fruit has pectin. As a consequence, it will help the jam to thicken.

  4. Finally, we introduce the mixture in glass jars and vacuum pack for better conservation.

Recipe Notes

Separate the seeds from the pulp so that the texture of the jam is finer. Stir constantly over medium heat so it doesn’t stick and burn.

We recommend this article:   Apricot smoothie: a healthy drink

Conservation tip for persimmon jam

This advice is transferable to any homemade jam that we make.

We recommend using glass containers. Before using them, it is advisable to previously style them to eliminate harmful bacteria. To do this, boil the containers in a pot for approximately 20 minutes.

Be careful when removing the containers from the pot and not burn them. You can use some kitchen tongs.

To preserve this homemade persimmon or kaki jam for a long time, we have to place it hot inside the container one centimeter from the edge.

Then cover vigorously and turn over leaving the part of the lid on a cloth, on the table. It is important that the jam is very hot when introducing it into the container.

Finally, when the jam is cold, turn again. In this way it is preserved in a vacuum.

It can also be done in a water bath if the previous process does not go well. Better to take the day after making it when it is refrigerated .


The recipes for jams of any fruit, is a different way of taking these foods. It is true that we should not abuse these recipes , since they contain a lot of sugar.

On the other hand, I love being able to flavor recipes with cinnamon or cloves , they are ingredients that provide a lot of flavor and, above all, aroma. In addition, in jams, the lemon helps the fruit not to oxidize and the sugar to thicken and preserve it, in addition to adding flavor.

With persimmon or kaki it is easy to make recipes. These types of ingredients are very grateful, since they are a real delight on their own.

I hope you like the persimmon jam, a homemade recipe with an autumn flavor.

Ellie Lauderdale

My name is Ellie Lauderdale, MD and I am USA based professional Nutritionist .

I am a Registered Dietitian Nutritionist and board certified specialist in sports dietetics who is trained in integrative medicine. I have worked with hundreds of clients, from those suffering with chronic disease to professional and olympian athletes. My goal is to help optimize you from the inside so that you can feel, perform, and look your best on the outside.

Leave a Reply

Your email address will not be published.