This Fuyu Persimmons Preserve is a little sweet, a little tart, and simply perfect on buttered toast. Unlike my delicious persimmon jam recipe, this yummy preserves has a chunkier, almost pudding-like texture that can also be served as a topping! So, if you're looking for fuyu persimmon recipes, you have to try this one!
Every year I get Hachiya persimmons from my friend, Roselyn. I use them to make persimmon jam and persimmon bread.
Recently, Scott brought home limes and Fuyu persimmons from a friend at work. Since I'd never tried and Fuyu persimmons recipes, I was really excited to try the actual fruit! And as you can see, so was Mr. Whiskers!
Fuyu persimmons have a firm texture that can be compared to a juicy mango. Similar to an apple, the thin skin is edible, however, some people prefer to peel them before eating them. Personally, I don't mind the skin or the extra fiber it provides!
I have now made this recipe a few times. I've tried it both with peeled and unpeeled persimmons. Although I like it both ways, if you're bothered by a rough texture, you may want to peel them first.
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😍 Why You'll Love This Recipe
- Persimmon preserves is delicious and easy to prepare!
- You only need about 8 persimmons to make three 8-ounce jars of preserves. I actually got 3 ½ jars!
- Persimmon preserves make great gifts for friends and family.
- Because persimmons are already high in pectin you won't need to add any additional pectin to thicken the preserves.
- If you use the water bath canning method to process the preserves it should be shelf stable for up to 1 year.
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Fuyu Persimmons: Fuyu persimmons have a firmer texture than ripe hachiya persimmons. The persimmons get darker as they ripen and eventually get squishier, although their pulp does not get as mushy as Hachiya persimmon pulp.
- Lemon: You'll need ¼ cup of lemon juice, or the juice from one medium lemon along with the zest of the same lemon. Make sure to zest the lemon before juicing it. It's way easier that way!
- Spices: I usually add cinnamon and cardamom powder to the preserves, but if you prefer just the clean flavor of persimmons you can leave out the spices.
🍯 How to Make Fuyu Persimmon Preserves
Step 1: Wash, peel, and chop the persimmons (or leave the skin on like I did). Add to a medium-sized pot and cover with five cups of cool water. Cover and simmer over low heat for 15 minutes, or until fork tender.
Step 2: Drain the liquid from the pot then add sugar, cinnamon, cardamom, lemon juice, and lemon zest.
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Step 3: Simmer the preserves over low heat for an additional 30 minutes, stirring occasionally. Mash the persimmons with a potato masher or use an immersion blender to get the consistency that you prefer. When the syrup is reduced and thickened the perserves is ready.
Step 4: Using a funnel, ladle the preserves into three 8-ounce sterilized mason jars; leave ¼ inch headspace. Run a knife along the edges of the jars to remove bubbles. Hand tighten and add to a boiling water bath canner. Make sure the water level is at least a few inches over the jars. Process in boiling water for at least 10 minutes.
Pro Tip: Add 5 additional minutes for every 1000' above 3000' in elevation. Check the seals and store any unsealed jars in the refrigerator.
🤷🏻♀️ Recipe FAQs
Fuyu persimmons are a lot milder in taste than the Hachiya variety. Hachiya persimmons aren't fit to be eaten until very ripe, due to the high tannin content. By the time they're ripe, the flavor is quite intense!
Fuyu persimmons, in comparison, can be eaten when they're still firm, but have a milder taste. If you let them continue to ripen, they will have a softer consistency and a more intense flavor.
Fuyu persimmons don't need to be peeled, but some people prefer to. The peel is nutritious and thin enough to bite into. Similar to apples, Fuyu persimmons can be eaten with or without their peel.
👩🏼🍳 Pro Tips
- It took me a few tries to perfect this recipe. In my first attempt, I peeled and sliced the persimmons, then cooked them in the sugar/lemon mixture. Although the persimmon preserves had a great flavor, the persimmon was not very tender. For this reason, I recommend boiling the persimmons first before simmering them with the sugar and spices.
- If you prefer an even smoother texture, you can use a food processor to puree the chopped persimmons before you cook them. If you use this method, you won't need to boil and strain the persimmons first.
- Stir this delicious preserves into yogurt or oat meal. You can also drizzle it over pancakes and ice cream.
🍞 More Persimmon Recipes
If you're looking for more fuyu persimmons recipes to try, here are just a few that I recommend!
🍇 Related Recipes
📖 Recipe
Fuyu Persimmon Preserves
Ingredients
- 2 lbs fuyu persimmons (8 medium)
- 2 cups granulated sugar
- ¼ teaspoon cinnamon powder
- ¼ teaspoon cardamom powder
- 1 medium lemon (juiced and zested)
Instructions
- Wash, peel, and chop the persimmons (or leave the skin on like I did). Add to a medium-sized pot and cover with five cups of cool water. Cover and simmer over low heat for 15 minutes, or until fork tender.
- Drain the liquid from the pot then add sugar, cinnamon, cardamom, lemon juice, and lemon zest.
- Simmer the preserves over low heat for an additional 30 minutes, stirring occasionally. Mash the persimmons with a potato masher or use an immersion blender to get the consistency that you prefer. When the syrup is reduced and thickened the preserves is ready.
- Using a funnel, ladle the preserves into three 8-ounce sterilized mason jars; leave ¼ inch headspace. Run a knife along the edges of the jars to remove bubbles. Hand-tighten and add to a boiling water bath canner. Make sure the water level is at least a few inches over the jars. Process in boiling water for at least 10 minutes.
- Ladle the preserves into two eight oz. sterilized mason jars. Run a knife along the edges of the filled jars to bring any bubbles that might have formed up to the surface. Hand-tighten the lids then process in hot water for 15 minutes.
Notes
- It took me a few tries to perfect this recipe. In my first attempt, I peeled and sliced the persimmons, then cooked them in the sugar/lemon mixture. Although the persimmon preserves had a great flavor, the persimmon was not very tender. For this reason, I recommend boiling the persimmons first before simmering them with the sugar and spices.
- If you prefer an even smoother texture, you can use a food processor to puree the chopped persimmons before you cook them. If you use this method, you won't need to boil and strain the persimmons first.
- Stir this delicious preserves into yogurt or oatmeal. You can also drizzle it over pancakes and ice cream.
Ofelia Archuleta says
Do I need to add sugar? .Please reply. Thank you. Ofelia
Hilda Sterner says
Hi Ofelia, I don't think I understand your question. Why wouldn't you add sugar? You can't make preserves without sugar or at least some kind of sweetener so that it jells.
Denise says
This is a wonderful recipe! I ended up substituting ground coriander for the cardamom, reducing the sugar to 1 1/2 C and I also reserved the boiling liquid and cooked it down to a syrup, adding it back to the fruit. There is a lot of good flavor in there, believe it or not!
Hilda Sterner says
Hi Denise, thank you so much for the review! I would have never thought about adding coriander to jam, but it sounds like it worked, good job!
Raquel says
This recipe sounds amazing! I’m intimidated by the canning process and I’m wondering if you know how long the preserves would stay good for if I don’t do the canning process, and instead just stick them in the fridge. Thank you!
Hilda Sterner says
Hi Raquel, I would say at least one month, if there's no cross-contamination.
Randy says
Loved the chunky texture. I used 1.5 cups sugar and added fresh ginger as well as more lemon peel. It was fantastic.
Hilda Sterner says
Thank you Randy, I appreciate the review!
Cece says
Hello Hilda! I see it's been a while since the recipe was posted! I have not made the recipe just yet, but I was curious if you knew the shelf life of this specific recipe. I'm trying to figure out for long it is safe to store the preserves in my cabinet without refrigeration, or if that is possible. Thank you in advance!
Hilda Sterner says
Hi Cece,
Yes, it has been a while since I posted and made persimmon jam for that matter. Thanks for reminding me this recipe definitely needs an update! This jam, if canned, lasts up to a year (or more) in the pantry, but my personal preference is to use it up within the year. Take care!