Greek Persimmon Jam

A kiss — a timeless prayer in the language of desire.

Homemade Greek Persimmon Jam

Homemade Greek persimmon jam captures autumn’s golden comfort. First, you peel and slice sweet persimmons. Then, simmer them with sugar and water for ten minutes. Next, cover and let rest overnight to deepen flavor. In the morning, add star anise and simmer again until thick—about 30–35 minutes. Finally, stir in lemon juice, rest, remove the anise, and jar while warm. The result is fragrant, amber-colored, and deeply comforting.

Ingredients
● 1 kg persimmons, peeled
● 900 g sugar
● 100 g water
● 1 star anise
● juice of 1/2 lemon

Directions
Peel the persimmons and slice into small pieces.
Put the fruit in a pot, add the sugar and water and boil for 10 minutes and then turn off the heat.
Cover the pot and leave it overnight to release their juices.
In the morning, add the star anise to the pot and boil on medium heat until the jam has thickened, about 30-35 minutes.
Once the syrup is ready, add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes remove the anise and then store in glass sterilized jars.

Want to learn more about the history and charm of jams?
Don’t miss our detailed guide that explores their sweet tradition, unique characteristics, and cultural significance. Click here to read more!