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.
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Servings 3 cups
Calories 74 kcal
- 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
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.
Fuyu (left) and Hachiya (right) persimmons.
Nutrition Facts
PERSIMMON BUTTER
Amount Per Serving
Calories 74
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 20mg1%
Potassium 24mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 18g20%
Protein 1g2%
Vitamin C 2mg2%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 74kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 20mgPotassium: 24mgFiber: 1gSugar: 18gVitamin C: 2mgCalcium: 15mgIron: 1mg
Keyword American Persimmon Butter, persimmon butter, St Petersburg Foodies, St Petersburg Foodies Recipes, Vegetarian, Wild Persimmon Butter Recipe