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PERSIMMON BUTTER

Michelle Ferrer
When you've had your fill of pumpkin and apple butters, venture out and try this persimmon version to switch things up a bit.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Condiment
Servings 3 cups
Calories 74 kcal

Ingredients
  

  • 4 Fuyu persimmons tops removed, peeled and cubed
  • 1/4 cup brown sugar
  • 1/2 cup Water
  • 2 teaspoons lemon juice
  • 1/4 teaspoon mace (or nutmeg)
  • 1/4 teaspoon ground ginger
  • 1 whole cinnamon stick
  • 1 pinch kosher salt

Instructions
 

  • Place all ingredients into a 2-quart saucepan.
  • Bring to a boil over medium heat, reduce heat to low and simmer until thickened--stirring occasionally--about one hour.
  • Discard cinnamon stick.
  • Cool to room temperature and pour into jar/s. Refrigerate for up to two weeks.

Notes

Fuyu (left) and Hachiya (right) persimmons.
Keyword American Persimmon Butter, persimmon butter, St Petersburg Foodies, St Petersburg Foodies Recipes, Vegetarian, Wild Persimmon Butter Recipe