This delicious Persimmon Preserves recipe can be served with dozens of foods -- from sandwiches and grilled chicken, to toast and ice cream!
Persimmon preserves are a stand out condiment.
This preserves recipe brings everything from toast and cheese, to grilled chicken and ice cream to next-level deliciousness.
What are preserves?
Preserves are a mixture of fruit and sugar, cooked together. The fruit in preserves is usually cut into chunks or in some cases left whole.
Fuyu persimmons are ideal for this recipe because they hold their shape very well.
The Ingredients
- Fuyu persimmons - Persimmon season is approximately October through January. During that time, you should be able to find them in almost all major grocery stores and at Farmers Markets.
- sugar
- lime juice - This brightens the flavor a bit.
- chili paste - I use Sambal Oelek. The touch of heat is excellent with the sweet fruit.
- ground cinnamon - The cinnamon adds warmth to the preserves.
- salt
(See recipe card below for quantities.)
Substitutions
- Cinnamon. You can use cloves or allspice instead of cinnamon if you'd like -- or both. If you only use cloves, use half the amount.
- Lime juice. The lime juice can be substituted with lemon juice.
- Chili paste. You can substitute the chili paste with a couple of pinches of cayenne pepper. If you don't want the heat at all, just omit it. (No need to substitute with anything.)
Recipe Tips
- Do not substitute the Fuyu persimmons with the Hachiya variety. You will not get the nice chunks of fruit as it will become too soft.
How to Make it
- Peel and thinly slice the persimmons into rounds.
- In a medium-sized pot, mix the persimmons with the water, sugar, lime juice, chili paste, cinnamon and salt.
- Place the pot over high heat and bring to a boil. Immediately reduce the heat to low and simmer, uncovered, until the fruit is very soft and liquid has thickened, about 40 minutes. You can either leave the fruit as is, or smash it a bit with a fork, to break it into slightly smaller pieces.
- Cool and serve.
(Detailed instructions are in the recipe card below.)
Making it Ahead and Storing it
The preserves can be stored in an airtight container or jar in the refrigerator for up to three weeks.
Serving Suggestions
Persimmon preserves can be used in dozens of different ways, with so many different foods!
- The preserves are especially tasty with prosciutto, brie and arugula, with a lovely rustic bread.
- You could also easily turn this into the best grilled cheese sandwich!
- This is also lovely on warm toast or a delicious muffin with your morning coffee or tea.
- The heat in the recipe makes it somewhat reminiscent of a chutney, making it great with a chicken and steak.
- And you can even warm it up and spoon it over vanilla bean ice cream. It's incredible!
- The persimmon preserves are outstanding as part of a cheese board, filled with a variety of cured meats, cheeses, crackers, toasts, and fruits like apples and grapes.
I hope you enjoy persimmon preserves however you decide to serve them.
More Recipes with Persimmons
- Persimmon Gingerbread
- Spiced Apple Persimmon Cake
- Persimmon Bacon Baked Brie
- Persimmon Salad with Honey-Glazed Pistachios
Side note: My son made the gorgeous wood board used in the images. 🙂
I hope you love this recipe as much as I do!
Persimmon Preserves Recipe
Ingredients
- 1½ pounds Fuyu persimmons, peeled and thinly sliced into rounds that are then halved
- ¼ cup water
- 2 tablespoons granulated sugar
- 1 tablespoon lime juice
- 1 teaspoon chili paste (I like Sambal Oelek)
- ½ teaspoon ground cinnamon
- pinch of salt
Instructions
- Mix everything together in a medium-sized pot.
- Place over high heat to bring to a boil. Immediately reduce the heat to low and simmer, uncovered, until the fruit is very soft and liquid has thickened, about 40 minutes. You can either leave the fruit as is, or smash it a bit with a fork, to break it into slightly smaller pieces.
- Let it cool and serve. (The preserves can be stored in a tightly sealed container in the refrigerator for up to 3 weeks.)
NOTES
NUTRITION
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Mimi
Oh my, that board is so pretty I’m not sure I could cut on it! How lucky you are to have a sweet son. I mean, that’s one thoughtful gift. Love the preserves as well!
valentina
Mimi, I didn't want to use it for the first few days -- I just set it on the counter and admired it. 🙂 Thank you so much! ~Valentina
Gerlinde
I love all your persimmon recipes . I shared them with my friend that has a persimmon tree.
valentina
Thanks so much, Gerlinde. Your friend is lucky to have a persimmon tree! Hope she enjoys the recipes. 🙂
2pots2cook
We both are so blessed 🙂 Our sons are so into supporting their moms 🙂 Keeping this recipe !
valentina
Yes I love it. Thank you so much! ~Valentina
David
I think he should go into business! I’d buy one! 😊
The preserves look amazing and would be beautiful on a cheese board. Cheese BOARD. Get it? You have a beautiful cheese board there!
valentina
Thank you, David! He made me a few coasters too. You never know. 😉
Ron
I've fond memories of eating ripe persimmons during my visits to China but never find them that tasty hear. But your recipe inspires me to pick up some, ripen them and make some spicy preserves.
valentina
Thank you, Ron. So interesting how different the same foods can taste all over the world. Hope you stumble upon a good one, one day there. 🙂
Jeff the Chef
First of all, I love persimmons, so thank you for the recipe. But enough of that. Let me tell you what a cool thing you're doing for your son by introducing him to hands-on skills like woodworking. There's something about making something with your own two hands, knowing how it works, that builds a healthy character and gives a person a sense of meaning and accomplishment. Being able to share that with others is deeply meaningful. I'm sure you know what I'm talking about, because cooking is a lot like that. But making permanent, beautiful things, like your son is learning to do, is extra special - especially in the era of 3D printing. He's sharing in something that people have been doing for hundreds and even thousands of years, connecting him to things that are essentially human. I think it's the coolest thing I've read about all month. You're obviously proud of him, and you ought to be!
valentina
Thank you so very much, Ron, for this thoughtful comment! I'm thrilled my son likes working with his hands and making things. I'm hoping he continues to nurture this interest. I love the permanence of this type of art too -- I will definitely cherish (& use) the board forever. He also made some very cool coasters -- I'll share if I make a cocktail. 🙂 Thanks again, and here's to a happy, healthy and delicious 2019!
Dawn - Girl Heart Food
How nice of your son to make you such a beautiful board, to take the time to do that. That's one special board for sure! A gift to cherish forever 🙂 I can't recall if I've ever had a persimmon, but would love to try and these preserves looks like just the way to do it. I bet it is, indeed, so lovely on all sorts of things, but paired with prosciutto or speck on a sandwich? YUM! Love sweet and salty combos so this.
valentina
Dawn, you must try persimmons! I'm guessing you would love them. Thank you for the sweet comment about my son -- I will indeed cherish it (& him) forever. 😀 xo Valentina
John / Kitchen Riffs
What a great cutting board! And what a valuable skill for your son to learn -- woodworking can be a lot of fun. Anyway, I haven't used persimmons for a couple of years (the season is relatively short, so I often miss it). Didn't know what a great combo prosciutto is with persimmons, although oddly enough I was reading about that combo earlier today. Speck is also supposed to be a good combo. Gotta try persimmons with both of them!
valentina
Thanks so much, John. Yes, I hope my son keeps up with this new interest! Some years I seem to get a handle on persimmon season, and other years it passes me by too. Hopefully you'll catch it next year. Cheers! 🙂
Christina | Christina's Cucina
Well-deserved compliments on that beautiful board, Valentina! I'm happy to hear your son is learning a hands-on skill. Too many kids are only using their hands for their keyboards and phones nowadays! Tell your son I think it's wonderful!
Now, about the persimmon preserves: GORGEOUS! This is such a delectable addition to a cheese board or for breakfast, and I bet you could even use it in savory chicken dishes! Lovely!
valentina
Yes!! I actually served it with chicken one night and it was superb. 🙂 Great minds think alike. 😀 And thanks for the compliments to my kiddo! xo
Courtney
I made a couple batches and put them in jars (just like w jelly) will these hold up the same or do they need to be refrigerated?
valentina
Hi Courtney, if you sterilized and sealed jars properly, it should be fine. If you're unsure at all, it won't hurt to refrigerate them. Thanks for checking out and trying my recipes. Hope you enjoy! 🙂 ~Valentina
Kim Priest
Just found your recipe. I have an abundance of persimmons to use this year. Can I water bath this recipe to preserve longer?
valentina
Hi Kim, thanks for writing in. I haven't had experience with this, but based on my research, I can't find a reason why you shouldn't be able to use the water bath method. Should be great! Hope you love the recipe. 🙂 ~Valentina
Sarah Baker
Hey! Can I sub lemon juice for lime juice?
Valentina
Hi Sarah, Thanks for writing in. Yes, lemon juice would also be great. Enjoy! 🙂 ~Valentina