1 pound slightly soft Fuyu persimmons, peeled and diced
¼ cup sugar
¼ cup water
2 tablespoons fresh lemon juice
2 tablespoons orange blossom honey
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
Instructions
In a medium bowl, stir together persimmons and sugar. Let stand for 30 minutes.
Transfer persimmon mixture to a medium saucepan. Add ¼ cup water and all remaining ingredients; cover and bring to a full boil over medium heat. Boil rapidly for 1 minute, stirring until sugar is dissolved. Uncover; reduce heat, and simmer for 30 minutes, stirring occasionally.
Using a potato masher, mash persimmons to break up large pieces. Transfer to a shallow dish, and let cool completely on a wire rack. Refrigerate in an airtight container for up to 1 week.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/spiced-persimmon-preserves/