Without fail every year I make this easy and freezer friendly Persimmon Butter using the ripest Hachiya persimmons! I love the sweet and subtle spice of this fruit butter. I make batches of it to freeze and it's delicious swirled into a variety of breakfast recipes. Scroll down to see how we make it and print the recipe card to make this today.
What You'll Love About This Persimmon Butter
When persimmon season is in full swing this is a delicious way to preserve this fall fruit. In about 30 minutes time, you'll have a fruit butter ready for yogurt bowls or your daily oatmeal. I love that this can also serve as the beginning base for a delicious fruit tart. It's perfect for any holiday dessert.
Ingredients for This Easy and Freezer Friendly Fruit Butter
A fruit butter is a really a sweet spread made of the fresh fruit that has been cooked down to almost a paste like texture. It's then lightly sweetened. Considered the same as a jam, it's spreadable making it a great condiment for toast or scones. Here's what we'll need to make our Persimmon Butter:
- Hachiya Persimmons: The jelly like consistency of Hachiya persimmons make these perfect for this fruit butter.
- Maple Sugar: Our sweetener here that offers a lovely caramel like flavor to our butter. You can also use brown sugar.
- Ground Spices: add warmth and depth of flavor to this Persimmon Butter
- Lemon Zest and Juice: Helps to create the pectin needed
- Vanilla Extract: for a hint of sweetness
How to Make The Persimmon Butter
Making this Persimmon Butter is so simple and it's ready in 30 minutes time. Here is how we make it:
- To determine a very ripe Hachiya persimmon, it should feel squishy and very soft when you press against the skin. Gently peel the skin from the Hachiya persimmons and remove seeds. Add the persimmon flesh to the base of a blender and blend until smooth. It should be a smooth and slightly gel or jelly like consistency.
- Pour the pureed persimmon into a large stainless steel saucepan. And the maple sugar, lemon juice, lemon zest, ground spices.
- Bring the persimmon butter to a simmer and cook for 15 to 20 minutes until it is no longer watery and has reduced by close to half. If the butter sits up high within the bowl of the a wooden spoon and does not immediately sink back down into the pot, it is done.
- Remove from heat and stir in vanilla. Cool completely before storing
Storage Tips for Persimmon Butter
Once your Persimmon Butter is ready you can enjoy it right away or freeze it for later.
- Freshly made persimmon butter will keep in an airtight container for up to two weeks. To store it for longer, freezer in freezer safe containers for up to 6 months.
- Use this fruit butter swirled in yogurt bowls. I also love stirring in a few tablespoons into a oatmeal.
- My new favorite is enjoying the fruit butter in this Persimmon Butter Tart.
More Delicious Fruit Butters and Preserves
For more delicious fruit butter ideas check out:
Persimmon Butter
Ingredients
- 2 pounds Hachiya persimmons seeds removed and flesh pureed
- ¾ cup maple sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon vanilla extract
- Zest and juice of one lemon
Instructions
- To determine a very ripe Hachiya persimmon, it should feel squishy and very soft when you press against the skin. Gently peel the skin from the Hachiya persimmons and remove seeds. Add the persimmon flesh to the base of a blender and blend until smooth. It should be a smooth and slightly gel or jelly like consistency.
- Pour the pureed persimmon into a large stainless steel saucepan. And the maple sugar, lemon juice, lemon zest, ground spices.
- Bring the persimmon butter to a simmer and cook for 15 to 20 minutes until it is no longer watery and the fruit butter has reduced by close to half. If the butter sits up high within the bowl of the a wooden spoon and does not immediately sink back down into the pot, it is done.
- Remove from heat and stir in vanilla. Cool completely before storing.
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