Persimmon jam with lemon

Persimmon is a seasonal fruit, and you want to preserve its taste at least until spring! Prepare from it jam, you can say, according to my grandmother's recipe, which is perfect for whole grain bread, biscuits, or just tea

Ingredients:

800 g persimmon 500 g of cane, coconut or regular sugar 1 medium lemon

Recipe:

Peel the lemon and chop it in a blender or meat grinder. Cut the pulp of persimmon into cubes and fold into cubes. Add sugar and lemon. Turn on the stove, bring the mixture to a boil, then reduce to medium. Boil, stirring occasionally, until the fruit is soft. Pour the jam into sterilized jars, cool to room temperature and refrigerate.