Recipe by Cathy
"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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ripe Fuyu persimmons, peeled and coarsely chopped
half-pint canning jars with lids and rings
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 friend's mom picks her tree I will make this! BTW, you can boiling-water bath your filled jars & give your product a longer shelf life. After filling jars to w/in 1/4-in, wipe rims clean, and secure lids & bands. Put jars in a lrg pot of boiling water (1- to 2-in coverage over jar tops) with a little rack on the bottom. Bring water to boil, cover, time boiling for 5-10 min, remove jars, set them on a cooling rack for 1-3 hrs. After lids "pop" store jars in a cool, dry place, (not the fridge) and wait 14-21 days before use (check for color changes). Unopened product will last up to 1 yr; refrigerate after opening & it'll last as long as it usually does, maybe a little longer! Happy Cooking and Bon Appetit!
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 jars and I did process them in the water bath. I used organic white sugar instead of the agave syrup. Total cook time was 2 hours on high then 5 on low covered and 1.5 on low uncovered.
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 jam.
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 :)
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!!!
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 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.
This is amazing. We have persimmon trees and this is my favorite thing to with all that fruit. I have family requesting this. Excellent
* Percent Daily Values are based on a 2,000 calorie diet.
Spiced Persimmon Butter
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
** Calories: 14
** Calories from Fat: < 1
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