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+ servings

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.
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.

Nutrition

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
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