Image of Persimmon Ginger and Cinnamon Jam

Persimmon Ginger and Cinnamon Jam

Spice up sweet persimmons with Chef Michael Welch's jam recipe that makes dishes
sing.

Servings:

Author:

Course:

condiments Sauces

Cuisine:

American

Keywords:

persimmon

🧂 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

1 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.
2 When the jam reaches its desired consistency, pulse in a robo coupe for a chunky
texture or in a blender for smoother texture.
3 Follow instructions wit your canner for long term storage or keep in the
refrigerator for up to two weeks.
4 Goes great in cheesecakes, creme brulee, or with cheese plates.