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Persimmon Chia Jam


Persimmons are back in season and I had to use them in a recipe. I bought two the other day as I was wishing I had some homemade jam in my fridge and so I made persimmon jam. It's not the usual fruit that you would make jam with but persimmons are considered a berry so why not? Persimmons are sweet but not as sweet as strawberries or raspberries so I sweetened the jam with maple syrup.


Persimmons are cool to just slice and eat because they are sweet and juicy, but like tomatoes, I'm not super nuts about them like I am about blueberries or raspberries. They are not a fruit I actively seek out but when they are ripe and ready to eat, I will buy them. I have to be in the mood for them like I have to be in the mood for tomatoes, although this summer I ate some super yummy fresh tomatoes quite often! Try slicing persimmons and eating them as is and see if you like them. They are a great fall fruit and can be used in many recipes.


Persimmon Chia Jam
2 ripe persimmons
4 tbsp of maple syrup
1 tbsp of chia seeds
4 tbsp of water

Slice the top off the persimmons and then cut them up into small pieces. Put the persimmons, water and maple syrup in your food processor and process on high. It will be watery but once you mix in the chia seeds, the seeds will soak up the excess moisture. Pour the jam in a bowl and hand mix in the chia seeds. Put in the fridge overnight and the next day, the mixture will be more jam-like. I spread this on bread along with peanut butter. Feel free to add cinnamon or pumpkin pie spice.

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