Persimmon Ginger and Cinnamon Jam
Spice up sweet persimmons with Chef Michael Welch's jam recipe that makes dishes sing.
- 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.