First of all, wash the persimmon, take off the stem and scoop out the pulp. You should have around 2 cups of persimmon pulp.

In a medium-sized saucepan, add sugar, persimmon pulp, water and lemon juice. You can also include nutmeg and ground cinnamon for more flavor. Stir the mixture thoroughly.

Cook the mixture for about 30-40 minutes, stir frequently to avoid sticking.

The jam is ready when the thickness reaches your desired level of consistency.

You can test it by putting a putting a little spoonful on a cold plate and running your finger through it. If it wrinkles and maintains its shape, it is ready.

Once the jam is ready, take it off from the heat and let it cool. Now, pour the prepared jam into the clean jar and close it tightly.

You can also boil the jar for around 10 minutes, to keep the jam for long time.

Before storing the jar in a cool and dark place, make sure to cool it completely. Once opened, you can put the jam in the refrigerator.