How to make
The persimmons are washed and strained from the water. Cut them into quarters, remove the seeds and skin.
Squeeze half a lemon, add the juice to the persimmons and blend the mixture.
Add the sugar and the jam is boiled over low heat for 45 minutes, by stirring it occasionally.
It is removed from the heat and while it is still hot, it is distributed in jars, which are closed with lids and are turned over to cool.
The finished persimmon jam is stored in the refrigerator.
