This is amazing. We have persimmon trees and this is my favorite thing to with all that fruit. I have family requesting this. Excellent

Yummmmm, I just did this in a pot on my stove top. Kept an eye on it, super low heat, stirring often until it was thick and deeeeeeeeeelicious!!!

The aroma that comes with cooking is so wonderful not to say anything about how good it is on fresh bread. Will pass it foward

It's time to start thinking about using this recipe again... the persimmons are almost ready here in San Diego! Every year I remember how much I enjoy this recipe :)

Wonderful recipe!! We have so many persimmons from my grandmother's tree, this was a great way to use them up. I used up the persimmons that had become over-ripe, and they were delicious in this jam.

Cindy, thanks for simplifying a long labor-of-love process. I can tell by the ingred list and the process that this tastes rich and wonderful with a good spreading consistency. Next time my friend's mom picks her tree I will make this! BTW, you can boiling-water bath your filled jars & give your product a longer shelf life. After filling jars to w/in 1/4-in, wipe rims clean, and secure lids & bands. Put jars in a lrg pot of boiling water (1- to 2-in coverage over jar tops) with a little rack on the bottom. Bring water to boil, cover, time boiling for 5-10 min, remove jars, set them on a cooling rack for 1-3 hrs. After lids "pop" store jars in a cool, dry place, (not the fridge) and wait 14-21 days before use (check for color changes). Unopened product will last up to 1 yr; refrigerate after opening & it'll last as long as it usually does, maybe a little longer! Happy Cooking and Bon Appetit!