Persimmon jam is not only easy to prepare but also a great way of preserving and enjoying this sweet autumn fruit any time of the year. This is an excellent filling for tarts, spreading on bread, in the morning for breakfast and it goes perfectly with well aged cheeses. We recommend you try it with Monte Veronese and a glass of Bardolino Classic.
Persimmon jam recipe
To prepare the jam you need:
- 1 kg of persimmon
- 1 lemon
- 1 vanilla pod
- 300 gm of sugar
Spela i cachi ed elimina la parte centrale, frulla la polpa e mettila a cuocere in un tegame assieme al succo di limone e alla scorza grattuggiata. Fai bollire per 5 minuti, quindi aggiungi lo zucchero e i semini della bacca di vaniglia. Amalgama bene il composto con un cucchiaio e rimettilo sul fuoco, a fiamma bassa, per circa 20/30 minuti, mescolando di frequente.
Una volta raggiunta la consistenza desiderata, versa la confettura di cachi nei vasetti in vetro che avrai precedentemente sterilizzato, secondo le Linee guida sulla corretta preparazione delle conserve alimentari in ambito domestico, rilasciate dal Ministero della Salute.
Peel the persimmon and eliminate the central part, blend the pulp and cook in a pan together with the juice and grated zest of 1 lemon. Boil for 5 minutes and then add the sugar and the vanilla pods. Mix the composte well with a spoon and put it back on the hob over a low flame for approx. 20 to 30 minutes, stirring it frequently.
Put the jam into glass jars once the composte has reached the desired consistency. Make sure the jars have been sterilised as to the guidelines given by the Ministry of Health in how to correctly prepare and serve food in a home environment.
How to match cheese with jams
Being sugar free, cheese is a perfect match for jam, creating the right balance on the palate. Aged chesse with a strong taste are best matched with sweet fruit preserves such as persimmon or strawberry. Soft cheeses, such as robiola for example are best matched with a more acid-sour like jams such as that of lemon.
Persimmon jam and Alpine pasture Monte Veronese
Persimmon jam and Alpine pasture Monte Veronese is a Slow Food Safeguarded product. The cheese comes from our land, produced in the north of Verona in the Lessinia area. The 24 months ageing gives it a traditional yellow colour and the aftertaste of grass and hay the brings to mind the the landscape of the Veronese mountains. Its strong and determined taste makes it idea accompanied by persimmon jam. The best way to complete the meal is to add a glass of red wine. Our Bardolino Classic is a fresh and light wine with a harmonic flavour making it a perfect match.
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