Persimmon Butter Recipe

The persimmon is a native American fruit, but on the Atlantic shore where they hail from, the fruits are small and the trees have become rare. More common are the imported Asian varieties, whose larger fruits have found favor. Make this recipe with the short squat Fuyu persimmons that can be eaten when crisp; sometimes the Hachiya variety can take on an unpleasant flavor when cooked.

Please note that this recipe is not intended for water-bath canning; the persimmon lacks the necessary acidity for safe water bath canning, even with the addition of lemon juice. It may be stored in the refrigerator, or frozen for longer term storage.

Makes about 1/2 pint

Directions

1) Prepare your fruit

Rinse the persimmons, cutting away the large sepals on top of the fruit with a sharp knife.

Peel the fruit with a vegetable peeler.

Roughly chop the persimmon.

2) Cook your fruit

Put the fruit and water into a preserving pan and simmer until the fruit becomes soft, about half an hour.

3) Puree through a food mill

Pass the pulp through the medium screen of a food mill. You should have about 5 cups of puree.

4) Cook your butter

Return the persimmon to the preserving pan, and add the lemon, spices, and half of the sugar. Taste to determine if you want to add the rest.

Bring the mixture to a boil, stirring constantly.

5) Check the set

Cook until the persimmon butter is reduced to a thickness that you like. A spoon dragged through the butter should leave a clear indention that is slow to fill back in, and the edges should not leak any liquid.

6) Pack your jars and store

Remove the vanilla bean and the cinnamon stick. There’s enough flavor left in them that they might be useful in cocktails, simple syrups, or a batch of chai.
Ladle the persimmon butter into a half-pint jar, and store it in the fridge. Or eat it warm on a sourdough roll, or with crackers and cheese.

Please note that this recipe is not intended for water-bath canning; the persimmon lacks the necessary acidity for safe water bath canning, even with the addition of lemon juice. It may be stored in the refrigerator, or frozen for longer term storage.

 

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