Spiced Persimmon Butter
This recipe transforms fuyu persimmons into a spiced butter, an excellent method for preserving autumn fruit. The process involves simmering the fruit, blending it into a puree, and then slowly cooking it with cinnamon, cardamom, ginger, maple syrup, lemon juice, and vanilla. Once thickened, it is sealed in jars using a water bath canning technique, resulting in 7 1/2 pints of a versatile condiment ideal for spreading or drizzling.
Ingredients
- 12 cups fuyu persimmons, peeled, seeded, chopped
- 2 cups filtered water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 3/4 cup maple syrup
- 1/2 cup lemon juice
- 1 teaspoon vanilla extract
Method
- Place the chopped persimmons and filtered water into a saucepan. Cover and simmer until the fruit becomes tender, stirring often to avoid sticking.
- Puree the softened persimmons along with their liquid using either an immersion blender or a standard blender.
- Pass the puree through a fine mesh sieve into a crockpot. Add the cinnamon, cardamom, ginger, maple syrup, lemon juice, and vanilla extract. Cook on a low setting for roughly 4 hours until it reaches the desired consistency, or simmer on the hob with frequent stirring.
- Spoon the finished butter into sterilised half pint jars. Clean the jar rims and secure the lids. Process the jars in a water bath canner for 13 minutes.
Nutrition (per serving)
Sodium6000 mg
Recipe details
CategoryCanning
AuthorChandra M
