Persimmon Jam

3 cups persimmon pulp
2 cups water
2 tablespoons pectin
2 cups sugar
2 tablespoons lemon juice


Remove the astringent seeds from the ripe persimmons before cooking the pulp. Place the pulp in a pot, add water, and simmer for 5 minutes. Push the pulp through a coarse sieve to remove the skins. Place it in a clean pot, add the pectin, and heat to a rolling boil. Add the sugar and lemon juice. Boil vigorously for 1 to 3 minutes, stirring continuously. Pour the jam into a jar. If it does not gel in the refrigerator overnight, reboil it with a bit more pectin.