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    Home » Condiments, Dressings & Sauces » Persimmon Preserves with a Kick

    Persimmon Preserves with a Kick

    Jan 4, 2019 · by Valentina · 38 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This delicious Spicy Persimmon Preserves recipe can be served with dozens of foods -- from sandwiches and grilled chicken, to toast and ice cream!Spicy Persimmon Preserves in a white bowl surrounded by meats, cheeses and bread slices with the title at the top.

    Persimmon preserves are a stand out condiment. It brings toast, cheese and even cured meats to next-level deliciousness.

    Close up of a Fuyu persimmon.

    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 great for this recipe because they hold their shape very well.

    Click here to find out the difference between preserves and jams.

    Corner edge of cutting board with persimmon slices.

    The Ingredients

    • Fuyu persimmons
    • sugar
    • lime juice
    • chili paste
    • ground cinnamon
    • salt

     

    top view of several Fuyu persimmons.

    Recipe Tips and Substitutions

    • You can use cloves or allspice instead of cinnamon if you'd like -- or both. If you only use cloves, use half the amount.
    • If you don't want the heat, omit the chili paste. (No need to substitute it with anything.)
    • Do not substitute the Fuyu persimmons with the Hayachi variety. You will not get the nice chunks of fruit as it will all become soft.

    Close up of Fuyu persimmons.

    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.

    Close up of Spicy Persimmon Preserves in a white bowl.

    Serving Suggestions

    When I made this, I knew I wanted to serve it as part of a “build-you-own-sandwich” board. It's a fun, easy lunch or fantastic appetizer.

    Open faced sandwich with Spicy Persimmon Preserves in a white bolw surrounded by meats, cheeses and bread slices .

    • Persimmon Preserves are especially tasty with prosciutto, brie and arugula, with cranberry 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 recipe.
    • And you can even warm it up and spoon it over vanilla bean ice cream. Yum!

    Bowl of persimmon slices and spices.

    How to Make It

    The fruit is peeled and sliced and then mixed with a touch of chili paste, cinnamon, sugar, salt and water. Then it’s cooked.

    (Detailed instructions are in the recipe card below.)

    Top view of Spicy Persimmon Preserves on a cutting board with meats and cheeses

    I hope you enjoy the preserves however you decide to serve them.

    More Recipes with Persimmons

    • Persimmon Gingerbread
    • Persimmon Bacon Baked Brie
    • Persimmon Udon Salad with Ginger Miso Dressing
    • Grilled Persimmon Wrapped in Speck

    If you try Spicy Persimmon Preserves, or any of my other recipes, I’d love to hear what you think about it in the comments. You can also follow me on Facebook, Instagram and Pinterest to see more mouth-watering recipes!

    persimmon preserves in white ramekin

    Spicy Persimmon Preserves Recipe

    Valentina K. Wein
    This recipe can be served with dozens of foods -- from sandwiches and grilled chicken, to toast and ice cream!
    Makes about 2 cups / Serving size: about 2 tablespoons
    5 from 8 votes
    Print
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Condiments, Sauces, Dressings and Vinaigrettes
    Cuisine American
    Servings 16
    Calories 60 kcal

    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, of smash it a bit with a fort, 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

    Calorie count is only an estimate.
    Keywords fuyu persimmon recipes, jam and preserves with persimmons
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. Dorothy at Shockingly Delicious

      January 05, 2019 at 6:55 am

      That cutting board is GORGEOUS! Seriously.

      Reply
      • valentina

        January 05, 2019 at 9:29 pm

        Awww, thank you Dorothy! XOXO

        Reply
    2. Nancy Buchanan

      January 05, 2019 at 10:04 am

      Valentina - oh where to start??? That cutting board is AMAZING and absolutely gorgeous!! You and your son should both be very proud!!! My dad did a lot of wordworking and I still have a board that he made for me - very utilitarian, but that's what I needed. It fit over my sink with a hole in it so I could scrape cuttings from the board right into the sink!! And oh, those preserves!! Persimmons and prosciutto? yum!!! I love the idea of a sandwich bar - or crostini bar... hmmm... soup, salad and sandwich bar.. I am so in with that idea!!! Happy, happy 2019!!!

      Reply
      • valentina

        January 05, 2019 at 9:35 pm

        Thank you so much, Nancy! The board your dad made sounds great -- I love that you can scrape right into the sink. Yes, the sandwich bar was so much fun. Happy 2019!

        Reply
    3. Surinder

      January 05, 2019 at 1:04 pm

      Tell your son ‘Happy Birthday’ from all of us and that we are impressed with such a beautiful cutting board. Happy New Year to both of you. Looks delicious!

      Reply
      • valentina

        January 05, 2019 at 9:28 pm

        Hi Surinder! So happy to hear from you! 😀 Thank you for the bday wishes. Happy New Year to you and your family too! xoxo Valentina

        Reply
    4. bob

      January 05, 2019 at 1:35 pm

      great job son. I dig the before and after images. The Spicy Persimmon Preserves don't look bad either. (smiling)
      Love the detail shots

      Reply
      • valentina

        January 05, 2019 at 9:39 pm

        Thank you so much, Bob. You make my day any time you compliment my photos. I so admire what a talented photographer you are. Happy New Year to you and yours. 🙂 ~Valentina

        Reply
    5. Mimi

      January 05, 2019 at 2:04 pm

      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!

      Reply
      • valentina

        January 05, 2019 at 9:41 pm

        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

        Reply
    6. Gerlinde

      January 05, 2019 at 9:07 pm

      What a sweet son you have , the cutting board is gorgeous. I love all your persimmon recipes . I shared them with my friend that has a persimmon tree.

      Reply
      • valentina

        January 05, 2019 at 9:43 pm

        Thanks so much, Gerlinde. Your friend is lucky to have a persimmon tree! Hope she enjoys the recipes. 🙂

        Reply
    7. 2pots2cook

      January 06, 2019 at 7:20 am

      We both are so blessed 🙂 Our sons are so into supporting their moms 🙂 Keeping this recipe !

      Reply
      • valentina

        January 06, 2019 at 10:00 am

        Yes I love it. Thank you so much! ~Valentina

        Reply
    8. Deborah Ryan

      January 06, 2019 at 8:12 am

      What a luscious recipe and cutting board! A fab post, from the family share to the seasonal recipe. Sublime.

      Reply
      • valentina

        January 06, 2019 at 10:00 am

        Thanks so much. 🙂

        Reply
    9. Patricia@FreshFoodinaFlash

      January 06, 2019 at 10:02 am

      That board is amazing! and I LOVE the picture of your son and how proud he is. Such a gift for both of you. I'm sure you're going to show it off at every dinner party displayed with cheeses, nuts and that delicious looking persimmon preserves. I love persimmons. Hadn't thought of putting them into preserves until now. I always have Sambal too. Love that stuff! Patricia

      Reply
      • valentina

        January 06, 2019 at 10:20 pm

        Thanks so much for your sweet comment, Patricia. I'm never without Sambal Oelek too! The best! Happy New Year. xoxo ~Valentina

        Reply
    10. David

      January 06, 2019 at 12:12 pm

      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!

      Reply
      • valentina

        January 06, 2019 at 10:21 pm

        Thank you, David! He made me a few coasters too. You never know. 😉

        Reply
    11. Ron

      January 06, 2019 at 10:45 pm

      A treasure I'm sure you'll cherish forever. What a fine lad you have there and a craftsman at that. 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.

      Reply
      • valentina

        January 07, 2019 at 12:53 pm

        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. 🙂

        Reply
    12. David @ Spiced

      January 07, 2019 at 4:47 am

      Wow, your son is so thoughtful and skilled, Valentina! You definitely should be proud of him. That cutting board looks fantastic, and I hope we get to see more of it in the coming months. 🙂 To be perfectly honest, I've never cooked with persimmons. I remember hearing my mom talk about them, but I have no experience there. I'll have to play around with 'em as I love learning about different ingredients and how to cook them!

      Reply
      • valentina

        January 07, 2019 at 12:58 pm

        David, I think you'll really enjoy working with persimmons. Especially the Fuyu (though I like all varieties). And yes, my cutting board will be making more appearances. 🙂 Thank you!!

        Reply
    13. Jeff the Chef

      January 07, 2019 at 9:47 pm

      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!

      Reply
      • valentina

        January 08, 2019 at 10:02 am

        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!

        Reply
    14. Dawn - Girl Heart Food

      January 08, 2019 at 8:22 am

      Awww - that's so sweet!! 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. Hope 2019 is wonderful for you!!

      Reply
      • valentina

        January 09, 2019 at 8:50 am

        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

        Reply
    15. Rocky Mountain Woman

      January 08, 2019 at 2:49 pm

      The recipe looks awesome, but what about that cute son of yours? How adorable is it that he made you a cutting board!

      Reply
      • valentina

        January 09, 2019 at 8:46 am

        Awwww, thank you so much! He's a very sweet kid. Of course I'm not biased at all! 😉

        Reply
    16. John / Kitchen Riffs

      January 09, 2019 at 9:03 am

      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!

      Reply
      • valentina

        January 11, 2019 at 3:54 pm

        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! 🙂

        Reply
    17. Christina | Christina's Cucina

      January 17, 2019 at 9:51 am

      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!

      Reply
      • valentina

        January 17, 2019 at 9:57 am

        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

        Reply
    18. Courtney

      November 08, 2019 at 9:04 pm

      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?

      Reply
      • valentina

        November 09, 2019 at 3:46 pm

        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

        Reply
    19. Kim Priest

      November 13, 2019 at 7:16 am

      Just found your recipe. I have an abundance of persimmons to use this year. Can I water bath this recipe to preserve longer?

      Reply
      • valentina

        November 13, 2019 at 7:35 am

        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

        Reply

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