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persimmon jam

Persimmon Ginger and Cinnamon Jam

Spice up sweet persimmons with Chef Michael Welch's jam recipe that makes dishes sing.
Course condiments, Sauces
Cuisine American


  • 6 persimmons seeds removed, and chopped into 1/2" pieces
  • 1 cup sugar
  • 1/2 cup water
  • 1 cinnamon stick
  • 1 large piece ginger peeled and cut in half
  • 1 lemon juiced


  • Add all ingredients to a sauce pot and cook on low heat, stirring every few minutes. The jam should evenly coat a spoon when finished.
  • When the jam reaches its desired consistency, pulse in a robo coupe for a chunky texture or in a blender for smoother texture.
  • Follow instructions wit your canner for long term storage or keep in the refrigerator for up to two weeks.
  • Goes great in cheesecakes, creme brulee, or with cheese plates.
Keyword persimmon
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