Persimmon Jam Recipe

Make Persimmon Pulp, using 3 to 4 persimmons.

Combine 3 cups persimmon pulp and the sugar in heavy medium noncorrosive saucepan. Cook over low heat, stirring constantly, until thickened and opaque, about 15 minutes; do not boil. Remove from heat. Stir in lemon juice and zest. Pour into sterilized canning jars and seal according to manufacturer's directions.

*Persimmon pulp: One Japanese persimmon yields 3/4 to 1 cup pulp Rinse persimmon briefly under cold running water; pat dry. Make x-shaped cut in pointed end with small sharp knife. Peel back sections of the skin from cut end; discard any seeds. Discard skin and stem end. Use or freeze pulp as is, or process in food processor fitted with metal blade or in a blender until smooth.

*Tip: To prevent discoloration of pulp, remove pulp from persimmon just before using. When freezing pulp, preferable in 1- or 2- cup portions, ad a small pinch of ascorbic acid or a few drops of lemon juice to pulp to prevent discoloration.