Fuyu Persimmon Preserves, a little sweet, a little tart, and simply perfect when spread on some buttered toast.
Fuyu Persimmon Preserves Recipe
Preserves Ingredients:
- 2 lbs. Fuyu persimmons (peeled and chopped)
- 1/4 tsp. cinnamon
- 1/4 tsp. cardamom
- 1 medium lemon (juiced and zested)
- 2 cups sugar
- 1/4 cup lemon juice (freshly squeezed)
Recipe Directions:
- Wash, peel, and chop the persimmons; add to a medium-sized pot. Cover with five cups of water and bring to a boil. Simmer for 20 minutes over low heat, until tender.
- Drain all the liquid, then add the cinnamon, cardamom, and lemon zest.
- Sprinkle with two cups of sugar, then heat over low to medium heat until the sugar begins to dissolve.
- Stir frequently to prevent burning. Once the mixture comes to a boil, lower the heat and cook for an additional 30 minutes, stirring occasionally.
- Add the lemon juice halfway through the cooking process. Mash with a potato masher to get the consistency that you prefer.
- Remove from heat when the syrup is thickened. This should take approximately 30 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. Tighten the lids on the jars and process in hot water for ten additional minutes.
Fuyu Persimmons
Every year I get my yearly gift of Hachiya persimmons from my friend, Roselyn. I use them to make persimmon jam and eat some as-is. But recently, Scott brought home limes and Fuyu persimmons (I always feel like I'm swearing when I say that word...Fuyu). I had never tasted Fuyu persimmons, so I was excited to try them!
Fuyu Persimmons vs. Hachiya Persimmons
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! They are perfect for making Persimmon Bread.
Fuyu persimmons, in comparison, can be eaten when they're still firm, but have a milder taste. What I was surprised to find out is that if you let them continue to ripen, they will reach the same consistency and intense flavor as the Hachiya persimmons!
Persimmon Preserves Recipe 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. The end result was a little disappointing.
Although the persimmon preserves had great flavor, the persimmon slices were not very tender. I achieved better results on my second attempt.
I boiled the persimmons first, then cooked them with the sugar and spices. So without further delay, let's get to the persimmon preserves recipe!
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Fuyu Persimmon Preserves
Ingredients
- 2 lbs. fuyu persimmons peeled and chopped
- 1/4 tsp. cinnamon
- 1/4 tsp. cardamom
- 1 medium lemon (juiced and zested)
- 2 cups sugar
- 1/4 cup lemon juice freshly squeezed
Instructions
- Wash, peel, and chop the persimmons; add to a medium-sized pot. Cover with five cups of water and bring to a boil. Simmer for 20 minutes over low heat, until tender.
- Drain all the liquid, then add the cinnamon, cardamom, and lemon zest.
- Sprinkle with two cups of sugar, then heat over low to medium heat until the sugar begins to dissolve.
- Stir frequently to prevent burning. Once the mixture comes to a boil, lower the heat and cook for an additional 30 minutes, stirring occasionally.
- Add the lemon juice halfway through the cooking process. Mash with a potato masher to get the consistency that you prefer.
- Remove from heat when the syrup is thickened. This should take approximately 30 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. Tighten the lids on the jars and process in hot water for ten additional minutes.
Jude knapp says
Hey Hilda, how many cups is in two pounds of persimmons? I prepared the pulp but I need the cup measurements. Thanks for your assistance.
HildaSterner says
I haven't made the preserves in a while, but going by memory, it should be between 2 to 3 cups, just based on the amount of sugar used in the recipe. I hope that helps!
Ruth says
Can this preserve be made without sugar, stevia perhaps, to make it diabetic friendly?
HildaSterner says
Hi Ruth,
I've never tried making this jam diabetic friendly, but from what I've read, it's not recommended. I believe you can substitute sweeteners for jams that are stored in the freezer, or refrigerated, as jams made with sweeteners tend to spoil faster than sugar-based jams.