Persimmon Jam

Directions

1. 1
   Remove the skins from the persimmons, chop into desired sizes, add sugar, stir to coat the persimmon, then let sit for about 20 minutes.
2. 2
   When the water is drawn out, add the lemon juice and put it all into a sauce pan.
3. 3
   Set on medium heat, and carefully remove scum from the surface.
4. 4
   When the scum is gone, reduce to low heat and continue stirring until the jam thickens.
5. 5
   This should take about 30 minutes.
6. 6
   When it reaches a substantial texture, it's done.
7. 7
   If it reaches a jam-like consistency, it will harden after it cools, so be careful not to simmer for too long.
8. 8
   If you want to keep a stock of it, sterilize jars by boiling the jars and lids for about 15 minutes, then upturn them on a towel to dry, then fill to the top while the jam is still hot.
9. 9
   If eating right away or giving a little to someone as a gift, you can fill plastic containers with jam after it cools.