Chef John Folse's Persimmon Jam
PREP TIME: 45 Minutes
12 (8-ounce) Jars

Persimmons ripen very quickly and become extremely soft and delicate. This is the perfect time to make jam. This recipe is perfect for toast, English muffins or hot homemade biscuits.


  • 9 cups Persimmon pulp, seeded and puréed
  • 4½ cups sugar
  • 5 (3-ounce) packages peach or apricot Jell-O
  • 2 drops orange food coloring

In a large pot, mix fruit and sugar together. Bring to a rolling boil and hold for 5 minutes. Do not scorch. Add Jell-O and food coloring and stir well. Bring back to a boil. Remove from heat and put in sterilized jars. Place lidded jars in a boiling water bath and allow to boil for 20 minutes. Remove jars from water bath being extremely careful as jars will be hot. Store upside down until jars come to room temperature and create a vacuum seal.

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