Freezer Persimmon Jam
MAKES: 4 Cups


  • 1 1/2 pounds soft persimmons
  • 3 cups sugar
  • 1 (3-ounce) pouch liquid pectin
  • 1/4 cup lemon juice

If necessary, cut or pull off persimmon stems and discard. If persimmons are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin. Mash pulp, or coarsely chop using a knife or food processor (do not purée). You should have 1 1/2 cups of fruit. In a mixing bowl, mix fruit and sugar. Let stand for 10 minutes, stirring occasionally. In a separate bowl, mix pectin and lemon juice. Add to fruit and stir gently for 3 minutes. (NOTE: Do not stir vigorously as air bubbles tend to get trapped, making the jam cloudy.) Fill 1/2-pint jars or freezer containers to 1/2-inch of rim. Cover and let stand 12-16 hours at room temperature. You can store unopened jam in covered jars in the refrigerator up to 6 months, or up to 1 month if opened. Freeze to store longer. Cover and chill thawed jam.

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