2. Put the peeled persimmon pulp together.

3. Puree them in two batches in a blender.

4. Beat the puree tempted to become less pot.

5. Add sugar.

6. The amount of sugar should be more, I probably have and a flat disk of sugar.

7. Stir fry slowly over low heat to remove the water.

8. Keep stirring.

9. Stir-fry until browned.

10. Volume a little less.

11. A little sticky feeling.

12. Continue to stir fry.

13. Stir-fry until this is basically ready.

14. Turn off the heat and let it cool.

15. Take a glass container and scald it with boiling water.

16. Serve the jam in it, cover it with a lid and put it in the refrigerator to chill it, it is best to use it up as soon as possible.