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Persimmon jam with tonka bean and cognac

updated

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Ingredients for 1 servings:

  • 1 kg persimmon(s)
  • 350 g gelling sugar 3:1 or granulated sugar and 20 g pectin
  • 1 ½ tonka beans, finely grated
  • 3 tbsp cognac

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Use only very soft, almost overripe fruits

Peel the skin and seeds from the persimmons. Purée with a hand blender, then add the gelling sugar and the grated tonka bean. Bring to a boil and simmer on low heat for a few minutes. Season with cognac. Ladle the mixture into sterilized jam jars while still boiling hot. If using pectin, take a few tablespoons of the original sugar, mix it with the pectin, and blend it into the boiling fruit mixture using a blender on high speed. Do not use a hand blender with plastic parts, as the plastic may melt on the bottom of the pot.

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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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