A good persimmon preserves recipe is available from the Earth Eats podcast on Indiana Public Radio. The recipe calls for pureed persimmons, sugar, lemon juice, orange zest and spices.
First, remove the seeds from the persimmons by pressing the fruits through a mill. The mill has the added benefit of pureeing the fruits at the same time. If you don't have a mill, remove the seeds by hand, and puree the fruits in a food processor. Pour 5 cups of persimmon puree with 3 cups of sugar, 1/4 cup of freshly squeezed lemon juice, 1/2 teaspoon of orange zest and 1 pinch of Chinese five-spice into a saucepan, and bring it to a boil for 30 minutes.
Once the preserves thicken, remove the pan from the heat, and pour the jam into jars. Fill the jars to 1 inch below the top, and place them in the freezer. Remove the jam from the freezer an hour prior to use to allow the preserves to thaw.
Another recipe calls for 2 1/4 pounds of persimmon pulp mixed with 1 3/4 pounds of brown sugar, 1/2 cup of water, 1 cinnamon stick and 1 star anise in a saucepan. Add the juice from 1/2 of a lemon and the zest from 2 lemons, and bring the mixture to a boil for 15 to 20 minutes. Remove the cinnamon stick and star anise before pouring the preserves into jars.