Peel persimmons and puree them using a food processor or blender.

Pour the puree into a medium saucepan over medium-high heat. Add sugar and let it boil for about 15 minutes, stirring occasionally.

Whisk water and corn starch in a small bowl until the cornstarch is dissolved.

Add the cornstarch mixture to saucepan. Then add lemon juice.

Let is simmer for 10-15 minutes or until slightly thickened.

Remove from heat and let the mixture cool down to room temperature. Store in sterilized jars and seal completely.