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persimmon preserves in white ramekin
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5 from 3 votes

Persimmon Preserves Recipe

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
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Condiments, Sauces, Dressings and Vinaigrettes
Cuisine: American
Keyword: fuyu persimmon recipes, jam and preserves with persimmons
Servings: 16
Calories: 60kcal
Author: Valentina K. Wein

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
US Customary - Metric

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

Nutritional information is only an estimate.

Nutrition

Calories: 60kcal | Carbohydrates: 16g | Protein: 0.4g | Fat: 0.2g | Polyunsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 134mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 28mg | Calcium: 12mg | Iron: 1mg