Instructions: Cut or pull off stems from persimmons; discard stems. If Fuyu types are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp.

Discard seeds and skin.

If using Fuyu-type persimmons, mash pulp or coarsely chop using knife or food processor. Do not puree. You should have 1 1/2 cups fruit.

If using Hachiya-type persimmons, cut pulp into about 1/2 inch chunks. You should have 2 cups of fruit.

In a bowl, mix fruit and sugar. Let stand 10 minutes, stirring occasionally.

This recipe is made without boiling the fruit, because boiling will cause bitterness.

Meanwhile, mix pectin and lemon juice. Add to fruit and stir gently for three minutes. (Mixing vigorously traps air bubbles, making jam cloudy.) Fill half-pint jars or freezer containers to 1/2 inch of rim. Cover and let stand 12 to 16 hours at room temperature. You can store unopened jam in covered jars in the refrigerator up to six months, up to one month if opened. Or freeze to store longer. Cover and chill thawed jam.

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