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Persimmon jam with ginger and lemon

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Ingredients for 1 servings:

  • 1 kg persimmon(s)
  • 250 g gelling sugar
  • 2 cm ginger, grated
  • 1 lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

Cut the persimmons crosswise, scoop out the flesh, and add it to the pot. Add the gelling sugar and bring to a boil for 3-5 minutes. Add the grated ginger and lemon juice and cook for another 2 minutes while stirring. Then puree everything. Do a set test by placing a small amount of jam on a plate, waiting until it has cooled, and then checking whether it is still liquid or stays solid when tilted. Pour the hot jam into clean jam jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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