Peel and dice the Fuyu persimmons.
Place the persimmons in a food processor and grind until smooth.
Place the persimmon puree, sugar, lemon juice and zest in a small saucepan. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally.
1)This is good in the fridge for a week.
2) You can freeze this in freezer bags or jars.
3) If you feel it needs to be thickened you can dissolve 1 Tablespoon of cornstarch into 2 Tablespoons of water, then pour the mixture into the jam. If you feel it needs to be thinned out, you can add more lemon juice or just a bit of water and whisk.
Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 16mg | Fiber: 1g | Sugar: 13g | Vitamin C: 7mg | Calcium: 2mg | Iron: 1mg