Enjoy the bounty of persimmons this season with this delicious persimmon jam. Great for your morning toast or even over some vanilla ice cream!
Place all ingredients in a large pot and cook, stirring frequently, until you start to see the fruit "gel" or "clump". It won't be the entire pot that does this, just a little from the bottom of the pot when you stir.
Once you see this, immediately remove from heat and pour into jars. Allow jars to cool for an hour, and then store in the fridge.
Nutrition data not available for this recipe. This recipe is not recommended for canning.