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Persimmons are flavored with fruit juice, herbs, and spices to make a quick and easy jam which may be frozen up to 6 months. It may be made sugar-free using stevia or sweetened with maple syrup.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 1 cup seeded and chopped very ripe wild persimmons
  • 1/2 cup unsweetened apricot juice or other fruit juice
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon dried wild mint or other mint, finely crumbled
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground coriander seeds
  • 1/8 teaspoon liquid stevia or 1/2 Tablespoon maple syrup


Stir persimmons, apricot juice, lemon juice, mint, nutmeg, coriander seeds, and stevia or maple syrup together in a medium-size heavy saucepan and bring the pot to a simmer over low heat. Simmer, covered, for 5 minutes, stirring often.

Wild Persimmon Jam will keep, tightly covered, in the refrigerator for 10 days or frozen for 6 months.

Yield: 1-1/4 cups

Recipe Source: The Wild Vegetarian Cookbook by "Wildman" Steve Brill (Harvard Common Press)
Reprinted with permission.

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