Remove stems and seeds from the persimmons and cut them into 1-inch cubes.

In a medium saucepan over high heat, add persimmons, lemon juice, sugar, ginger and a pinch of salt. Once mixture reaches a boil, turn the heat down to medium-low to simmer. Stir the fruit often.

Once the temperature reaches 220 degrees F (about 45 minutes on medium heat), add the pectin to the pot and return to a full rolling boil for about one minute.

Ladle the persimmon jam into prepared canning jars, leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes. Remove jars to the counter and allow them to cool.