Gather ingredients: around four pounds of Fuyu persimmons.

Slice Fuyu persimmons, keeping the skin on for texture, but peel wild American or hachiya persimmons.

Use a Dutch oven with a thick bottom for even heat distribution.

Juice the fresh lemon or lime and add it to the saucepan with the persimmons to prevent burning and add flavor. Alternatively, dissolve citric acid in a small amount of water.

Set the pot on the burner and simmer the persimmons on medium-low heat, stirring occasionally to prevent sticking.

Remove any foam that rises to preserve the smooth texture.

Taste the jam and adjust sweetness by adding honey, sugar, or another sweetener.

Prepare sterilized jars as the jam thickens and flavors combine.

Pour the jam into the jars, leaving some space at the top.

Properly seal the jars.

Add acidity: Use 1 tablespoon of lemon juice per pound of fruit.

Prepare jars: Clean and sterilize jars.

Fill jars: Leave 1/4 inch of headspace.

Seal jars: Use 2-part canning lids.

Water bath canning: Submerge jars in a canner with water.

Heat and boil: Boil for 10 minutes (adjust for altitude).