Persimmon Freezer Jam - cooking recipe

Ingredients

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

Preparation

Cut or pull off stems from persimmons; discard stems.
If Fuyu-type persimmons are firm enough, peel with a knife.
For soft fruit, cut in half and scoop out pulp.
Discard any seeds and skin.
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.
In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.
Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).
Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.
Cover, and let stand 12 to 16 hours at room temperature.
You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened.
Freeze to store longer; cover and chill thawed jam.