Persimmon Freezer Jam

- Momma Loon's Note:

From the University of California Cooperative Extension's Master Food Preserver Program

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 ½ lbs soft fuyu persimmons
• 3 cups sugar
• liquid pectin
• ¼ cup lemon juice

Directions:

1. Cut or pull off stems from persimmons; discard stems.
2. If Fuyu-type persimmons are firm enough, peel with a knife.
3. For soft fruit, cut in half and scoop out pulp.
4. Discard any seeds and skin.
5. If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not purée); you should have 1 1/2 cups fruit.
6. In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.
7. Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).
8. Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.
9. Cover, and let stand 12 to 16 hours at room temperature.
10. You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened.
11. Freeze to store longer; cover and chill thawed jam.