Persimmon Freezer Jam
|Persimmon puree||4 Cup (64 tbs)|
|Sugar||3 Cup (48 tbs)|
|Lemon juice||2 Tablespoon|
|Lemon peel||1⁄4 Teaspoon, grated|
In a large pan combine persimmon puree and sugar.
Cook over low heat, stirring constantly until thickened, about 20 minutes.
Do not boil.
Remove jam from heat and stir in lemon juice and lemon peel.
Pour into hot, sterilized jars to within 1/4 inch of top.
Adjust caps and seal.
Store in refrigerator or freezer.