Persimmon Preserves and Kiwi Jam

We recently received many pounds of fresh kiwis and persimmons from Napa, California. At a loss, we pondered how we would eat all this wonderful ripe fruit. So, we decided to save it for later. We made jam!


Persimmon Preserves Ingredients

  • 4 pounds ripe and soft persimmons, peeled and mashed into a fine pulp
  • 1.5-2 cups of sugar, depending on your preference
  • 1 package liquid pectin
  • 1/4 cup lemon juice


Kiwi Jam Ingredients

  • 4 pounds of peeled and mashed kiwis
  • 3-4 cups sugar, depending on your preference
  • 1 package liquid pectin
  • 1/2 cup lime juice


Tools for Jamming

  • 4 sanitized 16oz mason jars, lids, and rings
  • Large spoon and ladle
  • Large pot for cleaning and heating the jars
  • Jar grabber



These directions apply for either kiwi jam or persimmon preserves.

To prepare your jars for canning, fill a large pot with water, mason jars, lids, and rings. Bring the water to a boil and then turn off the heat. Set aside.

In a separate pot, heat the fruit until simmering. Add sugar, lemon or lime juice, and pectin. Cook until a full boil.

With the jar grabber, fetch one jar at a time from the pot, ladle the fruit mixture into each jar, sealing the jars with the lids and rings as you go. Be careful not to burn yourself as everything is very hot.

To seal the jars, return place the filled jam jars into boiling water in the large pot. Boil for 10 minutes. Remove from water and cool the jars overnight.

It's best to store the jars in a cool place and consume within 3 months.