Ingredients

The following ingredients have 4 Servings
  • 2 lbs fuyu persimmons ((8 medium))
  • 2 cups granulated sugar
  • ¼ tsp cinnamon powder
  • ¼ tsp cardamom powder
  • 1 medium lemon ((juiced and zested))

Instruction

  • 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.