Easy Persimmon Jam.

Peel and dice approximately 6 large (tree-firm)  persimmons. Weigh as you dice as you need 1kg (2.20 pounds) of fruit.

Microwave with 1 teaspoon of water until soft  (about 5 minutes, but will depend on your microwave).

Mash roughly with a potato masher.

Put into a heavy base saucepan and add 1kg (2.20 pounds) of Chelsea jam-setting sugar.

Heat mixture over low heat until the sugar is dissolved. 

Add 25 grams (0.88 ounces) of butter. When melted and mixed through increase heat to bring the jam to a boil. 

When it is a boil that cannot be stopped by stirring, boil for 4 - 5 minutes. 

Test on cold saucer. It is ready to jar when a blob is cooled slightly and surfaces of jam wrinkles when you put your finger through it.

Place immediately in hot sterile jars. 

 Lid, and cool. 

miabellapassion.blogspot.com