To make persimmon jam, wash, stem and seed the persimmons, and force them through a coarse strainer or a food mill. Add lemon juice and pectin to the pulp, and heat it to boiling for four minutes. Remove from heat, and allow it to cool for five minutes. Spoon it into sterilized jars, and seal the jars.
The ingredients for this easy persimmon jam recipe include 3 pounds of ripe persimmons, 7 cups of sugar, 2 juiced lemons and 6 ounces of liquid pectin. An alternative recipe substitutes the sugar with 2 cups of honey. This recipe yields 8 cups of persimmon jam and requires 45 minutes to prepare.
Start by sterilizing the jars and lids. Prepare the persimmon pulp by removing the stems, peel and seeds from the fruit. A coarse strainer may also be used to make the pulp smoother. Add the pectin, and pour the pulp into a large saucepan. Add the sugar and the lemon juice, and mix well. Bring the mixture to a boil, and stir constantly until the mixture turns pale. Strain any scum at the top.
Pour the persimmon jam into the sterilized jars, and seal tightly. Allow the jars to cool before storing them in the refrigerator. Serve the persimmon jam with scones or toast.