Persimmon Butter
Persimmon butter boasts a rich, sweet-tart flavor with warming spices, perfect for spreading on toast or serving with cheese, appealing to fruit and preserve lovers alike.
Ingredients
Instructions
- Cook the persimmon pulp slowly with a little water, stirring often, until thick and brown.
- Put the hot persimmon butter into sterilized jars and seal.
Tips & Substitutions
For a smoother texture, blend the persimmon pulp before cooking. If you prefer less sweetness, reduce the sugar to 2.5 cups, especially if using very ripe persimmons. Adding vanilla extract can enhance the flavor, or try a pinch of ginger for extra warmth. If you don’t have orange peel, lemon zest is a good substitute for a citrusy kick.
Serving Suggestions
Persimmon butter is delightful spread on toast or warm biscuits, making it a perfect companion for breakfast. It pairs beautifully with Nancy'S Sourdough Bread. Use it as a topping for pancakes or waffles, or swirl it into yogurt for a tasty treat. It also makes an excellent gift during the holidays.
Storage & Reheating
Store the cooled persimmon butter in sterilized jars in the refrigerator for up to 3 weeks. For longer storage, can the butter using a water bath method. To reheat, warm gently on the stove or in the microwave, stirring until it reaches your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Butter contains roughly 573 calories, with 8g protein, 78g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (85% of the Daily Value) and vitamin C (68% of the Daily Value), and a good source of iron and protein. It also contributes 24g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits to make butter in a similar way?
Yes, you can substitute persimmons with other fruits like apples or pears. Just cook them down until they are soft and follow the same steps for adding spices and sugar. For a delicious variation, try using the same spices as in Maxine'S French Apple Pie for a nostalgic flavor.
How can I tell when the persimmon butter is done cooking?
The persimmon butter is done when it has thickened significantly and has a deep brown color. A good test is to run a spatula through the mixture; if it holds its shape and doesn't immediately fill the gap, it's ready to be jarred.
Is this recipe suitable for canning?
Yes, this persimmon butter can be canned using a water bath method for long-term storage. Make sure to follow proper canning guidelines to ensure safety, including sterilizing your jars and checking for a proper seal after cooling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).