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“From the University of California Cooperative Extension's Master Food Preserver Program”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut or pull off stems from persimmons; discard stems.
  2. If Fuyu-type persimmons are firm enough, peel with a knife.
  3. For soft fruit, cut in half and scoop out pulp.
  4. Discard any seeds and skin.
  5. If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not purée); you should have 1 1/2 cups fruit.
  6. In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.
  7. Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).
  8. Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.
  9. Cover, and let stand 12 to 16 hours at room temperature.
  10. You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened.
  11. Freeze to store longer; cover and chill thawed jam.

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