Fuyu Persimmon Freezer Jam
Makes 5 half pints (8 ounces) of jam
3 cups fuyu persimmon puree
2 cups granulated sugar
3 tablespoons lemon juice
6 tablespoons instant pectin
1. Stir the fuyu persimmon puree, granulated sugar, and lemon juice together in a bowl, then let the mixture stand for 10 minutes.
2. Add the pectin gradually, stirring to prevent clumping. Once all of the pectin has been added, continue stirring the jam for 3 minutes.
3. Ladle the jam into clean jars, leaving 1/2 inch of headspace to allow for expansion during freezing. Once the jars are filled, put the lids on and let the jam stand at room temperature for 30 minutes, then place in the freezer.