This simple persimmon jam uses no additional sugar or pectin! It's an easy, winter treat perfect for spreading on toast and dolloping in yogurt or oatmeal.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Sauces, Dressings & Spreads
Cuisine: American
Keyword: how to make persimmon jam, no sugar persimmon jam, persimmon jam, persimmon jam recipe
Remove the green tops from the persimmons and carefully peel the fruit. Chop the flesh and place in a sauce pot along with the lemon juice.
Bring to a simmer over medium-low heat. Use a potato masher or fork to help break down the fruit as it cooks. Cook for 10-15 minutes until reduced and thickened.
Add the ground chia seeds and vanilla bean paste (if using), Stir to combine and let cook another 2 minutes.
Remove from the heat and transfer to a blender. Blend until smooth then pour into jam/jelly jars to cool. Alternatively, you can use an immersion blender to puree directly in the sauce pot.
Store jam in jars with tight fitting lid in the refrigerator for up to 2 weeks.
Notes
*To make ground chia seeds from whole seeds, place them in a blender or food processor until finely ground. I use the dry grain container of my Vitamix to do this.**Vanilla extract may be used in place of vanilla bean paste in the same quantity if using.