Persimmon Jam

1. 1

   Chop the persimmon into 1 cm cubes.

2. 2

   Put all the ingredients except for the lemon juice into a pan, and simmer on low to medium heat.

3. 3

   When the liquid boils down, stir for 10-15 minutes, to make sure that it doesn't burn.

4. 4

   Once the liquid completely boils down, remove from heat, add lemon juice, and let it sit to cool.

5. 5

   Store in a sterilized jar.

6. 6

   If you're using ripened persimmons, reduce the water by 1/2.

7. 7

   Use a wooden spatula to crush the persimmons while simmering.

No additional tips available.