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Wash, peel, and chop the persimmons (or leave the skin on like I did). Add to a medium-sized pot and cover with five cups of cool water. Cover and simmer over low heat for 15 minutes, or until fork tender.
Drain the liquid from the pot then add sugar, cinnamon, cardamom, lemon juice, and lemon zest.
Simmer the preserves over low heat for an additional 30 minutes, stirring occasionally. Mash the persimmons with a potato masher or use an immersion blender to get the consistency that you prefer. When the syrup is reduced and thickened the preserves is ready.
Using a funnel, ladle the preserves into three 8-ounce sterilized mason jars; leave ¼ inch headspace. Run a knife along the edges of the jars to remove bubbles. Hand-tighten and add to a boiling water bath canner. Make sure the water level is at least a few inches over the jars. Process in boiling water for at least 10 minutes.
Ladle the preserves into two eight oz. sterilized mason jars. Run a knife along the edges of the filled jars to bring any bubbles that might have formed up to the surface. Hand-tighten the lids then process in hot water for 15 minutes.