Persimmon butter is a cozy, fragrant spread that captures the essence of fall in a jar. Made with ripe Fuyu persimmons, warm spices, and a touch of honey, this smooth preserve is similar to apple butter but with its own unique floral sweetness. Slowly simmered until thick and luscious, it’s perfect for spreading on toast, scones, or biscuits, stirring into oatmeal, or even pairing with cheese. The best part? It requires little effort and makes a thoughtful homemade gift during the holiday season.
INGREDIENTS:
20 ripe Fuyu persimmons, peeled and coarsely chopped
1 large lemon, juiced
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup honey or brown sugar
4 sterilized half-pint canning jars, lids, and rings
METHOD:
Place the chopped persimmons into a slow cooker (or heavy Dutch oven, see note). Add the lemon juice and stir to coat the fruit. Cover and cook on high for about 2 hours, until softened.
Mash the persimmons directly in the cooker using a potato masher. Stir in the cinnamon, cloves, and honey or brown sugar.
Reduce the heat to low and cook, uncovered, for 8–9 hours (or overnight), stirring occasionally, until the mixture is thickened and reduced.
Using an immersion blender, purée the mixture until completely smooth. (If using a countertop blender, work in small batches, filling the jar no more than halfway and starting at low speed to avoid splattering.)
Spoon the persimmon butter into sterilized jars, leaving 1/4-inch headspace at the top. Run a thin knife or spatula around the inside of the jars to remove air bubbles. Wipe jar rims clean, then seal with lids and rings.
Let jars cool to room temperature, then refrigerate. The persimmon butter will keep for 3–4 weeks.
NOTE: If cooking on the stovetop, use a heavy Dutch oven. Cook slowly over low heat, covered, stirring every 15–20 minutes until softened. Mash, add spices and sweetener, then continue to cook on low, stirring often, until thickened before puréeing.
YIELD: Makes 4 1/2 pint jars.
