Persimmon Jam - sugar

Method

• Chop the persimmon into 1 cm cubes.
• Put all the ingredients except for the lemon juice into a pan, and simmer on low to medium heat.
• When the liquid boils down, stir for 10-15 minutes, to make sure that it doesn't burn.
• Once the liquid completely boils down, remove from heat, add lemon juice, and let it sit to cool.
• Store in a sterilized jar.
• If you're using ripened persimmons, reduce the water by 1/2.
• Use a wooden spatula to crush the persimmons while simmering.