Persimmon Freezer Jam

Directions

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.