Spiced Persimmon Preserves

These flavorful preserves take only about half an hour to cook, and will be your new go-to topping for biscuits, toast, or even ice cream this fall.

Spiced Persimmon Preserves
Yields: 1½ cups
  • 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
  1. In a medium bowl, stir together persimmons and sugar. Let stand for 30 minutes.
  2. 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.
  3. 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.



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