Persimmon Jam Recipe
3 persimmons, about 700g
2 tablespoons of lemon juice
1) To sterilise the jam jars - wash the jar and then drip-dry, upside down on a rack in the oven set at 140 deg C. Leave the jar and lid there for at least 30 mins while you make the jam, turn off the oven only when the jam is ready.
2) To make the jam, peel and cut the persimmons into tiny pieces, add sugar & lemon juice and stir constantly over low heat for about 30 minutes or until the jam thickened.
3) Pour the hot jam into hot jar, allow to cool for about 10 minutes. Then cover with the lid while the jam is still hot.