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Make sure you use ripe persimmons.
Clean persimmons, peel, if you spot any seeds, discard them. Puree the fruit using a food processor. You should have between 1 1/2-2 cups of puree.
Peel the persimmons, chop and place in a food processor. Pulse until you are left with a smooth puree.
Transfer persimmon puree into a medium saucepan over medium-high heat and add the sugar. Boil for 15 minutes on medium heat, stirring occasionally.
In a small bowl, mix water and corn starch until the cornstarch is dissolved. Add the mixture to the persimmon puree followed by the lemon juice and boil on low - medium heat for another 15 minutes, (stirring occasionally), or until slightly thickened.
If you want the jam thicker, add another round of cornstarch and water mix. Just don't add the cornstarch directly, it will create lumps if not dissolved with water first.
Let the jam cool down to room temperature.
Pour into sterilized jars and seal, store in the freezer.
Or pour into mason jars, that can be closed airtight and store in the refrigerator for immediate consumption for up to 7-10 days.