Persimmon Preserves Recipe

5 from 3 votes

This delicious Persimmon Preserves 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

Prep Time10

Cook Time40

Total Time50

Course: Condiments, Sauces, Dressings and Vinaigrettes

Cuisine: American

Keyword: great for Thanksgiving, fuyu persimmon recipes, jam and preserves with persimmons, great for Christmas

Servings:

Calories: 60kcal

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

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.)

Persimmons: use Fuyu persimmons, not Hachiyas. Hachiyas get too soft, and you won’t get the nice pieces of fruit.

Spices: cloves or allspice (or both) can replace the cinnamon. If using only cloves, use half the amount.

Heat: you can swap the chili paste for a couple of pinches of cayenne, or leave it out for no heat.

Lime juice: lemon juice works too.

Storage: these are refrigerator preserves, not meant for canning.

Nutritional information is automatically calculated, so it should only be used as an estimate.