SPICED PERSIMMON BUTTER
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.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 10h40m
Yield 64
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 14 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 1 g
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Ruth Sosa
[email protected]I can't wait to try this recipe! It sounds amazing.
Hari Raj Tripathi
[email protected]This is the perfect fall recipe! The spices and persimmons are a perfect combination.
jesse brown
[email protected]I love the way this butter pairs with sharp cheddar cheese.
KALUMBA LAWRENCE
[email protected]I've made this butter several times now and it's always a hit! It's the perfect addition to a cheeseboard.
Nikita Milne
[email protected]I'm so glad I found this recipe! It's a great way to use up persimmons and it's so delicious.
ABDULHAAFIZ MASTAHOOSAIN
[email protected]This is a great recipe for a unique and delicious spread.
Ruzi Bennett
[email protected]I love the way this butter brings out the natural sweetness of the persimmons.
Tanzeel Fazal
[email protected]This is the best persimmon butter I've ever tasted! It's so smooth and flavorful.
Jeronimo Basa
[email protected]I've never had persimmon butter before, but I'm definitely a fan now! This recipe is a keeper.
Kwanele Mgxabhayi
[email protected]I was pleasantly surprised by how well the persimmons and spices complemented each other. This butter is a great way to use up leftover persimmons.
AngelaChan Bg
[email protected]This recipe is so easy to follow and the results are amazing! I love the rich and creamy texture of the persimmon butter.
Uchiha Sauskey
[email protected]I've made this persimmon butter several times now and it's always a hit! My family loves the sweet and tangy flavor.
Wasif Shakeel
[email protected]This spiced persimmon butter is a delightful treat! The combination of persimmons, spices, and lemon juice creates a unique and flavorful spread that is perfect for toast, scones, or even as a dip for fruit.