A soft, naturally sweet jam made from the honey-like flesh of ripe persimmons. As the fruit softens in winter, it brings a gentle sweetness to the breakfast table with only a little sugar.
Peel the ripe persimmons and mash the flesh with a fork.
Mix the mashed persimmon pulp with the sugar and transfer it to a saucepan.
Cook over medium heat, stirring often, until the mixture thickens.
Add the lemon juice and boil for a few more minutes. Important: Test the consistency by dropping some onto a plate and checking whether it leaves a trail. While still boiling, pour the jam into sterilized jars and seal them.
Important: Wait until the persimmons are fully ripe and soft before making the jam; unripe fruit will taste astringent. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
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