Persimmon Marmalade

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Total Time
15 mins
45 mins

A nifty recipe for an autumn fruit from Preserved and Pickled. Cooking time is approximate.

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  • 2 quarts ripe persimmons
  • 34 cup honey
  • 1 cup orange juice (fresh is best)
  • 1 orange, grated rind of


  1. Cut the tops off the persimmons; scoop out the flesh.
  2. Discard the seeds and cores.
  3. Crush the fruit and cook with the remaining ingredients over medium heat until mixture is thick., taking care not to scorch.
  4. Ladle into hot canning jars, leaving 1/4 inch headspace.
  5. Wipe edges of jars with a clean cloth, place lids and screw bands on fingertip-tight.
  6. Process in boiling water bath for ten minutes.
  7. Remove to a protected countertop and allow to cool undisturbed for 24 hours.