Spiced Persimmon Butter

Spiced Persimmon Butter

14
Cathy 2

"Cooked in a slow cooker, this is an easy and excellent way to use the fruit of a Fuyu persimmon tree. Spicy and full of natural sweetness, the jars make wonderful gifts or keep well in the refrigerator for one's own use. This spread is used just like jelly or apple butter and it is especially delicious on a hearty whole grain toasted bread."
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Ingredients

10 h 40 m servings 14 cals
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Original recipe yields 64 servings

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Nutrition

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
  2. In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

Footnotes

  • Cook's Note
  • The yield is approximate, since the size of persimmons vary. I like to have a couple extra jars ready just in case I can fill one or two more.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

14
  1. 14 Ratings

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Most helpful positive review

Cindy, thanks for simplifying a long labor-of-love process. I can tell by the ingred list and the process that this tastes rich and wonderful with a good spreading consistency. Next time my frie...

Most helpful critical review

I skipped the puree step as I like my jams to be a little chunkier. It was too dry though, I'm not sure it would have even pureed to the right consistency. Twenty persimmons made 5 half pint ja...

Cindy, thanks for simplifying a long labor-of-love process. I can tell by the ingred list and the process that this tastes rich and wonderful with a good spreading consistency. Next time my frie...

It's time to start thinking about using this recipe again... the persimmons are almost ready here in San Diego! Every year I remember how much I enjoy this recipe :)

Wonderful recipe!! We have so many persimmons from my grandmother's tree, this was a great way to use them up. I used up the persimmons that had become over-ripe, and they were delicious in this...

Yummmmm, I just did this in a pot on my stove top. Kept an eye on it, super low heat, stirring often until it was thick and deeeeeeeeeelicious!!!

This is amazing. We have persimmon trees and this is my favorite thing to with all that fruit. I have family requesting this. Excellent

The aroma that comes with cooking is so wonderful not to say anything about how good it is on fresh bread. Will pass it foward

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 req...

I skipped the puree step as I like my jams to be a little chunkier. It was too dry though, I'm not sure it would have even pureed to the right consistency. Twenty persimmons made 5 half pint ja...

I was a bit skeptical about this recipe when I first read it but I had a lot of ripe persimmons and wanted to get rid of them as easily and tastily as possible. I followed this recipe to a t and...