I had a whole bunch of persimmons collected from the yard, and had no idea what to do with them. Thankfully, I found this recipe and now I've got a few mason jars of the stuff.
At my wife's request, I cut way down on the cinnamon, using maybe 1/2 of the amount listed, and the spicing at that amount is quite adequate in my opinion.
As to other changes: I didn't have any agave syrup, so I substituted honey and it worked well. I also threw in about 3/4 teaspoon kosher salt along with the cinnamon and cloves.
I have never had persimmon butter before. It reminds me strongly of pumpkin pie filling--making me think I may turn one of these jars into a persimmon pie for the holidays.
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I had a whole bunch of persimmons collected from the yard, and had no idea what to do with...