Wild persimmons contain so much pectin that turning them into jam involves no more than cooking them with fruit juice, seasonings, and sweetener. The jam will keep, tightly covered, in the refrigerator for up to 10 days, and frozen for up to 6 months.
1 cup very ripe wild persimmons, seeded and chopped
1/2 cup unsweetened apricot juice or
other fruit juice
1 tablespoon fresh lemon juice
1 teaspoon dried mint, finely crumbled
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground coriander seeds
1/8 teaspoon liquid stevia (an herbal sweetener) or 1/2 tablespoon maple syrup
1. Stir all the ingredients together in a medium-sized, heavy saucepan and bring the pot to a simmer over low heat.
2. Simmer the mixture, covered, for 5 minutes, stirring often.