Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 cups ripe persimmon pulp 1/4 cup sugar Zest and juice of 1/2 lemon 4 grains of kosher salt or just a few grains of sea salt DIRECTIONS Rub persimmon pulp through a strainer to reduce any lumps. Place strained persimmon in a medium saucepan over medium-low heat and bring to a full simmer. Stir in sugar, zest and juice. Return mixture to simmer and, stirring occasionally, cook 10-15 minutes, until thick. Remove from heat. Taste. Add salt, stir well and let jam sit 5 minutes. Stir well and taste again. VARIATIONS Replace the lemon zest with fresh vanilla scraped from the interior of a vanilla bean. Copyright © 2019 Stefanie Samara Hamblen |
