There are different types of persimmons: fuyu, which can be eaten firm and look like a tomato; hachiya, which is not edible until fully ripen and naturally crack, and looks like a giant acorn.
This recipe should work well for the fuyu type. I followed a recipe that has almost the same ingredients, with added pectin and I canned them in a water bath. They came out a delicious jam, a bit tasting like pumpkin butter.
I never tried making jam out of the hachiya type. They are too sweet to be processed - I feel any processing is a waste of this fruit. The trouble with hachiya is they are quite unpleasant if not fully ripen. However here is a trick: freeze hachiya persimmons that are not fully ripe. Te freezing process destroy the tannin and they can be eaten as is when thawed.
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There are different types of persimmons: fuyu, which can be eaten firm and look like a tomato;...