Cardamom persimmon jam

December 1, 2017

 

The holiday season is in full swing, and so is my need for feeling warm and cozy every morning at breakfast. Yes, my days still start with a green smoothie, especially at the moment of over indulging almost every day. However, I always need to complement the iciness of the smoothie with a warming meal. Most often, my go to is an oatmeal from the free Warming Breakfast ebook. This week, I decided to get fancy with a bunch of week old persimmons siting at the bottom of the fridge. I turned them into a fruity jam, spiced with cardamom and ginger, and absolutely no need for extra sweeteners. It's so quick to make, so yummy, and goes with all quick breakfast toasts or as a topping of a breakfast bowl. Whip it up for Christmas and impress your family at the breakfast table. And I think this would even make an amazing gift when filled into a small glass jars, and topped with a cute bow! 

 

Yes, the way I make jam is completely unconventional, but so much easier then buying a ton of new equipment to fill and boil your jars. Plus no extra sugar added, so it's a double win! 

 

 

Preparation time: 20 minutes

Makes 1 cup: 

 

- 4 small persimmon 

- 1 satsuma or tangerine

- 1 Tbsp lemon juice

- 1/4 tsp ground cardamom 

- 1/4 tsp ground ginger 

 

  1. Start by cutting out the leaves from the persimmon, then halving them. Throw them in a blender. 

  2. Add the juice of the satsuma - about 1/4 cup. 

  3. Also add the lemon juice, cardamom, and ginger, and blend for 15 seconds until liquid, but it can still be a little chunky. 

  4. Add the liquid to a small saucepan, and heat over medium heat until simmering. Simmer for 10 minutes until it has thickened a little bit. 

  5. Fill into glass jar, wipe down the top of the jar, and close with lid, turn over, and let sit on the countertop until completely cooled. Keeps in fridge for up to 1 month. It won't last that long :-) 

 

Yummy yummy in my tummy

(Baby Zand's favorite new saying!) 

 

 

 

 

 

 

Please reload

Search By Tags
Please reload

© 2020 Martina Zand