4 c. persimmon puree
3 c. sugar
2 tbsp. lemon juice
1/4 tsp. grated lemon peel

In a large pan combine persimmon puree and sugar. Cook over low heat, stirring constantly until thickened, about 20 minutes. DO NOT BOIL! Remove from heat and stir in lemon juice and peel. Pour into hot sterilized jars to within 1/4 inch of top. Adjust caps and seal. Store in freezer or refrigerator. Makes about 3 pints.

Persimmon jam is made without boiling the fruit (boiling caused bitterness). It needs to be refrigerated and used within about 2 months. For longer storage, freeze, then use defrosted jam within about 2 weeks.