Persimmon Jam With Strawberry & Ginger
This Home Made Jam Will Rock Your World!
Home made always taste better, jamming is the best way to preserve any over ripe fruit you might have kicking around the kitchen. When its persimmon season my persimmon jam with strawberry & ginger on freshly toasted sourdough or hot pancakes is the best way to eat persimmon.
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- 1 punnet strawberries cleaned and chopped
- 2 persimmons chopped
- 4 sprigs thyme
- 1 lemon juice and rind
- 1 orange juice and rind
- 1 vanilla bean
- 2 cm ginger
- 400 gram caster sugar
- Throw all your ingredients in a medium saucepan, bring to a boil and then reduce heat.
- Simmer for 2 hours, or until fruit is tender and the mixture is jammy. keep your eye on it and stir occasionally.
- Cool jam and transfer into glass jars.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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