Step 1

Slice persimmons into small chunks and remove stems and seeds.

Step 2

Add persimmons and lemon juice to a small saucepan and cook on low for a few minutes until persimmons begin to release their juices.  Use a potato masher to help speed the process along.

Step 3

Once they've fallen apart, add sugar and cook over medium-low heat until the jam thickens.  Test for consistency on a plate in the freezer.

Step 4

When the consistency is right, pour into prepared canning jars leaving 1/4 inch headspace.  Process in a water bath canner for 10 minutes, and then turn off heat and leave the jars in the canner for an additional 5 minutes.  Remove jars to the counter and allow them to cool.

Step 5

Check seals, and store any unsealed jars in the refrigerator for immediate use.