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Persimmon jam with ginger

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Ingredients for 1 servings:

  • 1 ½ kg persimmon(s)
  • 500 g gelling sugar (super)
  • 20 g ginger, fresh, peeled
  • 1 lemon(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash very ripe persimmons, remove the blossom end, and scrape the flesh from the skin or peel the fruit. Puree the flesh or pass it through a fine sieve. Add the gelling sugar. Finely grate the lemon zest and add it along with the lemon juice. Add 15-25g of freshly grated ginger, depending on your taste, and bring the mixture to a boil. Boil gently for about 3-5 minutes. Immediately fill into hot, rinsed jars and seal. If the persimmons aren’t very ripe, they contain too many tannins, which can make your tongue very rough, even when cooked.

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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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