Take cultivated persimmons which are ripe yet firm. Allow an equal weight of sugar. The fruit must lie in water for 12 hours. Stew the fruit in water to cover until tender. Drain and spread out to become cool and firm. Add a cup of cold water to every pound of sugar.

Boil and skim until clear, then cook the fruit in it about 10 minutes. Spread on dishes in the sun. To the syrup, put the juice and peel of two lemons for four quarts. Boil until thick an d return the fruit to syrup for 20 minutes. Store in sterilized jars.