SPICY PERSIMMON PRESERVES RECIPE | COOKING ON THE WEEKENDS

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Spicy Persimmon Preserves Recipe | Cooking On The Weekends image

Spicy Persimmon Preserves recipe can be served with dozens of foods -- from sandwiches and grilled chicken, to toast and ice cream!

Provided by @MakeItYours

Number Of Ingredients 7

1 1/2 pounds Fuyu persimmons, (peeled and thinly sliced into rounds that are then halved)
1/4 cup water
2 tablespoons granulated sugar
1 tablespoon lime juice
1 teaspoon chili paste ((I like Sambal Oelek))
1/2 teaspoon ground cinnamon
pinch of salt

Steps:

  • Mix everything together in a medium-sized pot.
  • Place over high heat to bring to a boil. Immediately reduce the heat to low and simmer, uncovered, until the fruit is very soft and liquid has thickened, about 40 minutes. You can either leave the fruit as is, of smash it a bit with a fort, to break it into slightly smaller pieces.
  • Let it cool and serve. (The preserves can be stored in a tightly sealed container in the refrigerator for up to 3 weeks.)

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