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Persimmon and Chili Jam

This is probably the easiest recipe I’ve ever put up here. And the crazy thing is that it only has three ingredients, but tastes like a whole fruit stand.

It’s sweet and citrusy, and it’s got some real kick.

My plan is to cook our Thanksgiving turkey most of the way through, and than slather the bird in this sauce.

Will it make the skin all rosy and perfectly crisp? That’s the plan.

But, it would make a fantastic dipping or finishing sauce for chicken or pork too.

Either way, it’s a simple winner.

Persimmon and Chili Jam

Persimmon bowl

Yields approximately ¾ cup

Ingredients:

1 Fuyu persimmon, rind removed

1/3 cup blood orange Sanpellegrino Aranciata or orange juice

2 twilight chili peppers, roughly chopped*

*If you don’t have twilight peppers, try 1 cayenne or other hot chili pepper, seeded and roughly chopped

Instructions:

Place the persimmon in a food processor or blender, and blend until smooth.

Pour the persimmon puree into a small saucepan. Add the juice and chili.

Simmer over low heat for 15 minutes, stirring occasionally.

Pour the jam back into the food processor or blender. Blend until smooth and the chili pepper pieces have been chopped finely.

Let cool and store in the refrigerator for up to 3-5 days.

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