Step 1

Make sure you use ripe persimmons.

Step 2

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.

Step 3

Peel the persimmons, chop and place in a food processor. Pulse until you are left with a smooth puree.

Step 4

Transfer persimmon puree into a medium saucepan over medium-high heat and add the sugar. Boil for 15 minutes on medium heat, stirring occasionally.

Step 5

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.

Step 6

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.

Step 7

Let the jam cool down to room temperature.

Step 8

Pour into sterilized jars and seal, store in the freezer.

Step 9

Or pour into mason jars, that can be closed airtight and store in the refrigerator for immediate consumption for up to 7-10 days.