Camilla Jessen
The healthy winter jam you can make straight from the freezer.
On cold mornings when nothing seems to go right, few things are as comforting as warm bread, a thick layer of butter and a spoonful of jam.
This is where an astonishingly simple winter jam steps in, one that needs no canning and no added sugar.
A two-step wonder
Making traditional jam typically involves mountains of fruit, plenty of sugar and patient simmering.
This winter version skips all of that.
Calling it a recipe almost feels unfair: with just two moves, you end up with a rich, spoonable spread.
The secret is the persimmon.
A bright, honey-sweet fruit that arrives in markets around October. Originating in China and shaped like a tomato, a fully ripe persimmon delivers a silky, sweet flavour with hints of honey depending on the variety.
Frozen fruit magic
Here’s where the trick comes in: a ripe persimmon doesn’t need to be cooked to turn jam-like.
Let it freeze completely, then thaw it.
As it softens, the firm flesh collapses into a thick, naturally sweet purée with the perfect consistency for spreading. Straight from freezer to toast, no stove required.
This technique also makes it ideal for small servings.
Simply keep a stash of ripe persimmons in your freezer and thaw one whenever you’re craving a wintery touch on your morning bread, even in July.
Naturally sweet, surprisingly healthy
Compared to classic jams, which typically contain at least 55 g of sugar per 100 g, persimmon “jam” is gentle in sweetness. Persimmons naturally contain around 16 g of sugar per 100 g.
Their nutritional profile is just as impressive. Persimmons supply potassium, vitamins A and C, and antioxidant plant compounds such as polyphenols and flavonoids.
At around 74 kcal per 100 g, they are relatively light, offering a mix of fibre (about 2.5 g), carbohydrates, and small amounts of protein and fat.
Their potassium content (around 170 mg per 100 g) and provitamin A levels (roughly 133 µg) stand out.
Source: Freundin.
This article is made and published by Camilla Jessen, who may have used AI in the preparation
