Persimmon Butter
This easy and freezer friendly Persimmon Butter is a simple way to preserve this fall fruit. Use it for yogurt bowls, swirled into oats, or even as a part of a holiday dessert pie.
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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