Persimmon Freezer Jam

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs soft fuyu persimmons
• 3 cups sugar
• liquid pectin
• 1/4 cup lemon juice

Recipe

• 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.