Persimmon Chili Jam
A sweet and spicy jam to warm you up this winter!
Servings
1 jar
Prep Time:
15 min.
Chill for:
4 hours
Good For:
Snacks
Introduction
Persimmon Chili Dip
A while back I wrote about the health benefits of persimmon, the ubiquitous fruit found everywhere in autumn in Japan. Persimmons naturally contain pectin which can be used to make jellies and as a thickening agent. After receiving one too many persimmons from neighbors and friends resulting in overripe fruit, I decided to make a delicious, warming jam!
For this recipe, I used overripe persimmons and cherry chilis, cute button-shaped chilis that I was growing in my veggie patch. Cherry chilis are not very spicy especially once you heat them up but still have a small kick. You can use other mild forms of chili as well.
Ingredients
- Overripe persimmons, 3
- Cherry chilis or fresh chilis of your choice, a handful (more if you can handle it!)
- Olive oil, a dash
- Salt, a dash
- Apple cider vinegar, a dash
Chop up your persimmons and remove stems from chili peppers, then stir over medium heat with a dash of olive oil.
When your peppers have softened (your persimmons should already be soft from the beginning if they’re overripe), remove from heat and transfer to a food processor.
Blend until smooth.
Add salt and apple cider vinegar, tasting as you go (this is a very laidback recipe!).
Refrigerate for at least four hours until chilled, then serve with cheese and crackers!
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