• Gather all the ingredients.
• Sterilize the washed jars by placing them upside down in the oven at t 100°C/212ºF for at least 15 minutes or until completely dry.

MAKE THE JAM

• Add all the ingredients into a pot and cook for about 15 minutes or until the persimmon is soft and mushy.
• Puree the jam with an immersion or a standard blender to make the jam smooth in texture.
• Using a larger spoon, carefully scoop some jam into the jar. Use a jar funnel if you have one. If not, try not to drop any jam on the jar rim. Fill the jar by leaving about 1 cm / 0.2in space from the top.
• Check that the rim of the jar is clean (no jam on it), and if not, take a clean kitchen towel and wipe it clean and dry. Place the lid on top and close tightly.

PRESERVE THE JAM (optional) - Note 1

• Use a large stainless steel pot and place a canning rack on the bottom. If you don't have a canning rack use a kitchen cloth. It is essential for the jars not to be directly on the heat source. Just fold the kitchen cloth to cover the bottom of the pot. Fold the kitchen cloth at least four times. If it is too small for four folds, then use two fabrics.
• Carefully place the filled jars on the canning rack or the kitchen cloth.
• Add hot boiling water to the pot to cover almost the full height of the jar.
• Turn the heat on medium to achieve a very slow simmer. Simmer for at least 10 minutes.
• Turn the heat off and let the jars cool in the pot.
• Once cooled, wipe the water marks from the jar and store them in a cool place.