Persimmon and Jalapeno Pepper Jam-Preserve Recipe

  • My personal favorite is baked brie, spread with Persimmon and Jalapeno Pepper Jam, wrapped and baked in Phyllo pastry.
  • Another easy favorite, is spooning warm Persimmon and Jalapeno Pepper Jam over a block of cream cheese. I usually serve it with Ritz Crackers or Wheat Thins.


The combination of the sweet persimmon fruit and the heat of the jalapeno creates an irresistible blend you never would have expected!

This incredibly delicious jam can be used in many dishes:

  • Appetizers
  • Meat glaze
  • Vegetable glaze
  • Fish glaze
  • Sandwich spread
  • Topping for ice cream
  • Toppings for cheese and crackers (such as goat cheese, brie, smoked gouda or cream cheese)
  • Spread on a bagel and cream cheese
  • Spread on cornbread
  • Spread on a biscuit or English muffin
  • The possibilities are endless!

Persimmon and Jalapeno Pepper Jam

Freezer Jam Method. Wash and rinse plastic containers with tight fitting lids.

Makes 7 cups


  • 1 ½ cups persimmon fruit, pureed

  • 1 ½ cups persimmon fruit, diced

  • 2-3 finely diced jalapenos

  • 1/2 cup fresh lemon juice

  • 2/3 cup corn syrup (to prevent sugar crystallization during freezer storage

  • ½ teaspoon butter (to reduce foaming)

  • 4 ½ cups Sugar

  • 1 box Fruit Pectin (2 oz)


Simmer the persimmon and diced jalapeno for 30 minutes to mess the flavors together. Add the lemon and corn syrup and simmer another 10 minutes. Measure the sugar in a separate bowl. Stir in the pectin and butter. Bring mixture to a full rolling boil on high heat stirring constantly. Stir in sugar quickly. Return to a full rolling boil and boil exactly 4 minutes. Remove from heat. Skim off any foam with a metal spoon. Pour into prepared containers, leaving ½ inch space at top for expansion during freezing; cover. Let stand at room temperature for 24 hours until set. Refrigerate for up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.


More by this Author

Comments 5 comments

profile image

Arlene V. Poma 5 years ago

I don't like persimmons unless they are made into a dish. This recipe would be delicious on biscuits or as a glaze for spiral ham at my home. Timely recipe for the holidays. Persimmons are everywhere right now. Voted up!

profile image

Pinky Davo 5 years ago

Persimmon and Jalapeno Pepper Jam looks like something I'd try.

hamici profile image

hamici 5 years ago

I love using persimmons, and this jam recipe looks great. The sweet and spice should taste great!

instantlyfamily profile image

instantlyfamily 5 years ago Author

Thank you Arlene V. Poma, Pinky Davo and hamici for taking the time to comment! I hope you all give it a try sometime.

Debi 6 months ago

Can you can this recipe instead of freezing it?

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article