Remove the stem and skin from the persimmons and cut into bite-sized pieces.
Add the sugar and water to a thick frying pan and turn on the heat. When it starts to thicken, add the lemon juice. Let it come to a boil and it's done.
Story Behind this Recipe
I wanted to make a jam because some persimmons I had received became too soft.
If you use persimmons that aren't overripe, slice them thinly and let them sit for an hour after mixing with the sugar to make syrup. You do not need to add the 50 ml of water if you do it this way (you can add the water if not enough syrup formed). I used 25% as much sugar as the persimmons. Please adjust this amount to your taste.