Cheese jam: so creamy and delicious!

Wash, peel, and cut the persimmons into pieces.
Place the persimmons in the pan, add 300 g of sugar, stir, and cook for 20 minutes.
Add the lemon zest, cinnamon, and vanilla essence. Cook until boiling.
Remove the lemon zest and puree with a hand blender.
Add 200 g of sugar and cook for another 30 minutes.
Pour the jam into jars.