● 1 kg persimmons (peeled)
● 900 g sugar
● 1/2 wine glass water
● juice of 1 lemon
Peel the persimmons and cut in small pieces.
In a large pot, put the persimmons, the water and sugar and boil for about 10 minutes.
Cover the pot and leave overnight.
In the morning, put the pot on medium heat and simmer for 30-35 minutes until the jam has reduced.
If we want our jam to be smooth, puree it in a blender.
Allow the jam to cool and if it is still runny, boil until the jam sets completely.
Once the jam is ready store in glass sterilized jars.