Freezer Persimmon Jam

• 4 Cup Servings
• 1 1/2 pounds soft Fuyu-type persimmons
• 3 cups sugar or 1 1/2 pounds soft-ripe 1 pouch (3 oz.) Hachiya-type persimmons
• liquid pectin
• 1/4 cup lemon juice

Cut or pull off stems from persimmons; discard stems. If Fuyu-type persimmons are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin.
If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not purée); 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 fruit.
In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.
Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).
Fill 1/2-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 6 months, up to 1 month if opened.
Freeze to store longer; cover and chill thawed jam.