Pulp complete!Persimmon pulp from my mushy persimmonsHoney-Spiced Fuyu PersimmonsShows how you stack them in the jars! Hachiya pulp in the background!Pulp turned a darker color because of the honey I used.

Honey-Spiced Fuyu Persimmons

Honey-Spiced Fuyu Persimmons
Prep Time 10 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 30


  • 8 lbs Fuyu Persimmons or peaches
  • 1 cup sugar
  • 4 cups water
  • 2 cups honey
  • 1-1 1/2 tsp whole allspice
  • 3/4 tsp whole cloves
  • 3 sticks cinnamon
  • Lemon juice



  • Wash peel and pit persimmons. Cut into slices. Prepare 6 wide mouth pint jars for sterilizing by boiling them for 10 minutes in a water bath canner.


  • Combine sugar, water and honey. Cook until sugar dissolves.  


  • Using your funnel fill the bottom of a hot jar, add 2 whole allspice, 1 whole clove, and part of a cinnamon stick. Remove funnel and add persimmons to hot jar and add 2 teaspoons of lemon juice.
  • Add the hot sugar liquid filling the jars to 1/2" headspace.  Remove the air bubbles with the rubber or plastic spatula and refill to the proper headspace if necessary.


  • Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 20 minutes at a full rolling boil.
  • (Adjust for altitude) Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.   
Keyword Fuyu, Honey-Spiced Fuyu Persimmons