1. Make the calcium water (following the instructions from the box), mix ½ tsp of the calcium powder with ½ Cup water in a jar and shake.

2. Sterilize jars and lids to prepare for canning. For more information on safe canning methods, please check out my article on Water Bath Canning.

3. Roughly chop persimmon and place in a large pot. Some prefer the peel removed but I don’t mind either way so I leave mine on. Cook the persimmon until soft.

4. Mash or puree the persimmon once cooked. I use my immersion blender to give it a light blend, not too much as you don’t want them to froth (this will add air and result in less jam in your jars once it’s settled).

5. Remove from heat, add calcium water and lemon, mix well.

6. In a separate bowl, mix the pectin powder with the sugar. Add cinnamon and mix well.

7. Bring your persimmon mix to a boil, add dry  sugar mix, stirring constantly to fully dissolve. You will see and feel it begin to thicken at this time. 

8. As soon as the jam begins to boil, remove from heat.

9. Fill sterilised jars almost full (leave about a cm at the top to allow for the temperature drop. Use a canning funnel and make sure the rims are clean before putting the lid back on. 

10. Place filled jars submerged in boiling water and boil for 10-12 minutes.

11. Let jars cool. Once you hear the “POP”, you know they’ve been sealed. Properly sealed jars will be shelf stable (unopened) for 1-2 years.