2024年11月26日
Persimmon Jam
This weekend, I found myself with a handful of extra-ripe persimmons left over from preparing hoshigaki (dried persimmons). Rather than let them go to waste, I decided to turn them into a simple persimmon jam—and it was a breeze to make!
With just three ingredients—persimmon purée, sugar, and lemon juice—I simmered the mixture until it thickened into a beautifully smooth, golden-orange spread. The recipe was quick, easy, and resulted in something perfect for toast, pancakes, or even as a topping for yogurt.
It felt great to make use of every bit of these seasonal fruits, and now I’ve got a jar of rich, autumn flavor in the fridge to enjoy all week! If you’ve got some ripe persimmons on hand, I highly recommend giving this a try.
With just three ingredients—persimmon purée, sugar, and lemon juice—I simmered the mixture until it thickened into a beautifully smooth, golden-orange spread. The recipe was quick, easy, and resulted in something perfect for toast, pancakes, or even as a topping for yogurt.
It felt great to make use of every bit of these seasonal fruits, and now I’ve got a jar of rich, autumn flavor in the fridge to enjoy all week! If you’ve got some ripe persimmons on hand, I highly recommend giving this a try.
Posted by teachers at 14:00│Comments(0)
│Jason先生
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