Persimmon Freezer Jam

1. 1

   Cut or pull off stems from persimmons; discard stems.

2. 2

   If Fuyu-type persimmons are firm enough, peel with a knife.

3. 3

   For soft fruit, cut in half and scoop out pulp.

4. 4

   Discard any seeds and skin.

5. 5

   If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not puree); you should have 1 1/2 cups fruit.

6. 6

   In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.

7. 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. 8

   Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.

9. 9

   Cover, and let stand 12 to 16 hours at room temperature.

10. 10

    You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened.

11. 11

    Freeze to store longer; cover and chill thawed jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.