Founded in 2014, Masontops creates products that engage. Originating with the Mason jar as our muse, Masontops has taken the fundamantal qualities of the Mason jar—durability, simplicity and versatility—and applied them to every facet of our business.
Founded in 2014, Masontops creates products that engage. Originating with the Mason jar as our muse, Masontops has taken the fundamantal qualities of the Mason jar—durability, simplicity and versatility—and applied them to every facet of our business.
Late autumn brings crisp air, cozy sweaters, and one of our absolute favorite seasonal treasures: persimmons. While they are delicious raw or baked into pies, there is a magical way to preserve their unique sweetness that you might not have tried yet: honey fermentation.
By pairing fresh, vibrant persimmons with raw honey and warm autumn spices, you create a live, bubbly ferment. The honey transforms into a thin, pourable, spiced syrup perfect for drizzling over vanilla ice cream, morning yogurt, or a wheel of baked brie. Meanwhile, the persimmons become delightfully tangy, candied gems.
Ingredients:
2 persimmons, cubed
2 cinnamon sticks
A few whole cloves (optional, for an extra layer of winter warmth)
Raw, unpasteurized honey, enough to cover the fruit (approximately 1 cup)
Prep the Fruit and Spices Wash your persimmons thoroughly and remove the green tops. Cut the fruit into small cubes. You can leave the skins on or peel them depending on your preference.
Pack the Jar Place your cubed persimmons into the 16 oz Mason jar. As you fill it, tuck your 2 cinnamon sticks and optional cloves down into the sides of the jar so they are evenly distributed among the fruit. Leave about 1.5 to 2 inches of headspace at the very top of the jar.
Flood with Raw Honey Slowly pour your raw honey over the persimmons and spices. It is crucial to use raw, unpasteurized honey here—pasteurized grocery store honey has been heated to temperatures that kill off the very wild yeasts we need to start the fermentation! Pour until the honey completely covers the fruit.
Release Air Bubbles Using a clean butter knife, chopstick, or silicone spatula, gently poke around the inside of the jar. You will see bubbles rise to the top. Popping these trapped air pockets ensures your honey makes direct contact with every piece of fruit.
Weigh it Down and Seal Because fresh fruit is full of air, your persimmon cubes will naturally want to float to the top. Fruit exposed to the open air at the top of a jar is a breeding ground for surface mold. That's why, we recommend using a fermentation weight. Place the Pickle Pebble glass weight directly on top of the fruit to keep it completely submerged beneath the protective honey line.
The Fermentation Process (1 to 2 Weeks) Seal your jar with the Pickle Pipe fermentation lid and screw on the Tough Band. This way, the built-up gases can escape and you don't have to burp it daily. Place the jar in a cupboard or on a counter out of direct sunlight at room temperature. Let it ferment for 7 to 14 days.
Storage Once it tastes perfect to your palate, replace the Pickle Pipe and Pickle Pebble with the airtight Tough Top lid and move the jar into your refrigerator. The cold temperature will effectively pause the fermentation process, allowing you to enjoy your spiced persimmon honey for months to come.
Enjoy!
Food Safety Note: Honey fermentation is a fun and traditional way to preserve seasonal fruits. Because fresh fruit adds water to the honey, the best way to ensure a happy, safe ferment is to keep your fruit fully submerged under the liquid line to prevent mold. For absolute peace of mind, you can use pH test strips to verify that your batch is nice and acidic (a pH below 4.6), which naturally keeps any bad bacteria from growing. As always, use clean equipment and trust your senses—if it smells or looks off, discard it and start fresh!
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