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Spiced Persimmon Butter

Rated as 4.83 out of 5 Stars
2

"Cooked in a slow cooker, this is an easy and excellent way to use the fruit of a Fuyu persimmon tree. Spicy and full of natural sweetness, the jars make wonderful gifts or keep well in the refrigerator for one's own use. This spread is used just like jelly or apple butter and it is especially delicious on a hearty whole grain toasted bread."
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Ingredients

10 h 40 m servings 14
Original recipe yields 64 servings (4 half-pint jars)

Directions

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  1. Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
  2. In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 14 calories; 0 3.7 0.1 0 < 1 Full nutrition

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Reviews

Read all reviews 18
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Cindy, thanks for simplifying a long labor-of-love process. I can tell by the ingred list and the process that this tastes rich and wonderful with a good spreading consistency. Next time my frie...

Most helpful critical review

I skipped the puree step as I like my jams to be a little chunkier. It was too dry though, I'm not sure it would have even pureed to the right consistency. Twenty persimmons made 5 half pint ja...

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Cindy, thanks for simplifying a long labor-of-love process. I can tell by the ingred list and the process that this tastes rich and wonderful with a good spreading consistency. Next time my frie...

It's time to start thinking about using this recipe again... the persimmons are almost ready here in San Diego! Every year I remember how much I enjoy this recipe :)

Wonderful recipe!! We have so many persimmons from my grandmother's tree, this was a great way to use them up. I used up the persimmons that had become over-ripe, and they were delicious in this...

Yummmmm, I just did this in a pot on my stove top. Kept an eye on it, super low heat, stirring often until it was thick and deeeeeeeeeelicious!!!

I had a whole bunch of persimmons collected from the yard, and had no idea what to do with them. Thankfully, I found this recipe and now I've got a few mason jars of the stuff. At my wife's req...

This is amazing. We have persimmon trees and this is my favorite thing to with all that fruit. I have family requesting this. Excellent

The aroma that comes with cooking is so wonderful not to say anything about how good it is on fresh bread. Will pass it foward

I skipped the puree step as I like my jams to be a little chunkier. It was too dry though, I'm not sure it would have even pureed to the right consistency. Twenty persimmons made 5 half pint ja...

I've made this recipe twice since Thanksgiving using persimmons from my father's tree, the seeds of which originate from Bari, Italy his home town. The results are excellent if you like apple b...