How to make
The indicated products are for one small jar, if you wish, you can increase the quantities.
Clean the persimmons by peeling and removing the seeds. Chop them finely and pour them into a pot.
Add the sugar and heat the stove.
Boil over low heat for about 30 minutes, but stir to prevent the jam from burning. Blend them lightly as soon as they soften.
At the end of cooking, add cinnamon and citric acid.
Pour the jam into a dry jar, close it and turn it upside down until it cools.
The persimmon jam is ready.
