{"id":23022,"date":"2011-11-27T11:31:48","date_gmt":"2011-11-27T16:31:48","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23022"},"modified":"2011-11-27T11:59:15","modified_gmt":"2011-11-27T16:59:15","slug":"chunky-persimmon-jam%e3%81%93%e3%82%8d%e3%81%93%e3%82%8d%e6%9f%bf%e5%85%a5%e3%82%8a%e6%9f%bf%e3%82%b8%e3%83%a3%e3%83%a0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23022&lang=en","title":{"rendered":"Chunky Persimmon Jam
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\"\"<\/a><\/p>\n

Chunky Persimmon Jam<\/strong>
\nNovember 26, 2011<\/em><\/p>\n

Persimmon was one of a few fruits that I didn’t care for as a child. We had a beautiful persimmon tree in our yard. We would harvest hundreds of persimmons every fall, and I would only eat a few. <\/p>\n

Since I came to the US, I have forgotten about this fruit as you don’t see it very often here in the US. When I saw a package of eight FUYU persimmons (made in California) at Costco the other day, I could’t help buying them. I did some research to find out how people use persimmon other than just eating them as they are, and I learned persimmon can be made into jam. Here is my first persimmon jam. My version is rather chunky than smooth. It’s probably more like a compote texture. This jam is absolutely delicious! I used four of eight persimmons I bought, but I’m thinking of using the rest of them to make this jam as well. The jam is bright orange colored and very pretty!<\/p>\n

Persimmon Jam: 4 persimmons, 80~90cc water, 4 tablespoons of sugar, lemon juice from half lemon <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

\u3053\u308d\u3053\u308d\u67ff\u30b8\u30e3\u30e0<\/strong>
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\"\"<\/a><\/p>\n


\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Chunky Persimmon Jam November 26, 2011 Persimmon was one of a few fruits that I didn’t care for as a child. We had a beautiful persimmon tree in our yard. We would harvest hundreds of persimmons every fall, and I would only eat a few. Since I came to the US, I have forgotten about […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-23022","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23022"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23022\/revisions"}],"predecessor-version":[{"id":23039,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23022\/revisions\/23039"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}