Persimmon jam
Persimmon jam is a sweet, glossy preserve made by cooking ripe persimmons with sugar and often a touch of lemon juice. It's a popular way to use the abundant fruit of autumn, particularly in regions where persimmons are a staple. The jam has a smooth, sometimes slightly gelatinous texture and a flavor that's honey-sweet with notes of apricot and cinnamon.
🍽️ Nutrition at a glance
Persimmon jam is high in carbohydrates, primarily from natural fruit sugars and added sugar, with minimal fat and protein. It's a good source of dietary fiber, vitamin A (from beta-carotene), and manganese, providing a quick energy boost in a typical 2-tablespoon serving.
Nutrition breakdown
| Calories | 80 kcal |
| Protein | 0.2 g |
| Carbs | 20 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 5 mg |
| Vitamin A | 120 mcg RAE |
| Manganese | 0.15 mg |
| Potassium | 60 mg |
| Vitamin C | 2 mg |
| Vitamin B6 | 0.02 mg |
| Copper | 0.03 mg |
| Vitamin E | 0.3 mg |
| Iron | 0.2 mg |
Per 2 tablespoons (32 g) · estimated, varies by recipe
💡 What's interesting
Persimmons are one of the few fruits that must be fully ripe (soft) to be palatable, as unripe varieties are extremely astringent. Nutritionally, the jam retains the fruit's high levels of antioxidants like beta-carotene, which gives it a vibrant orange color.
