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fuyu preserves next to fresh persimmons
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4.25 from 12 votes

Fuyu Persimmon Preserves

Delicious Fuyu Persimmon Preserves.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Snacks
Cuisine: American
Servings: 2 8 oz Jars
Calories: 35kcal


  • 2 lbs. fuyu persimmons (peeled and chopped)
  • ¼ tsp. cinnamon
  • ¼ tsp. cardamom
  • 1 medium lemon (juiced and zested)
  • 2 cups sugar


  • 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.
  • 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.


  • 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 recommend boiling the persimmons first, then cooking them with the sugar and spices. 


Serving: 1T. | Calories: 35kcal | Carbohydrates: 9g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Fiber: 1g | Sugar: 8g