Persimmon Jam

Being high on trying new ( to me) fruits and vegetables, I spotted persimmon in the grocery store just before Christmas. Now I may have had them before but not that I remember. Not sure why. Decided to try some and make them into jam. A little research showed that they were often used in jam and in cookies and puddings in the past, so I'm guessing that they were more readily grown and available in the past. More checking showed that persimmons have a lot of anti-oxidants. low in calories and high in fiber. What's not to like. Jam is nice, a bit tart, taste of the fruit a bit delicate. I must get some more and let them ripen more to have uncooked. I did try some before I cooked it for jam, and I found it bland.