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Persimmon Ginger and Cinnamon Jam
Spice up sweet persimmons with Chef Michael Welch's jam recipe that makes dishes sing.
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Course
condiments, Sauces
Cuisine
American
Ingredients
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
Instructions
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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