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.

Cathy

Gallery

Recipe Summary

prep:
40 mins
cook:
10 hrs
total:
10 hrs 40 mins
Servings:
64
Yield:
4 half-pint jars
Advertisement

Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Cook's Note

The yield is approximate, since the size of persimmons vary. I like to have a couple extra jars ready just in case I can fill one or two more.

Nutrition Facts

14 calories; protein 0.1g; carbohydrates 3.7g 1% DV; fat 0g; cholesterol 0mg; sodium 0.1mg. Full Nutrition
Advertisement

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2010
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 friend's mom picks her tree I will make this! BTW you can boiling-water bath your filled jars & give your product a longer shelf life. After filling jars to w/in 1/4-in wipe rims clean and secure lids & bands. Put jars in a lrg pot of boiling water (1- to 2-in coverage over jar tops) with a little rack on the bottom. Bring water to boil cover time boiling for 5-10 min remove jars set them on a cooling rack for 1-3 hrs. After lids "pop" store jars in a cool dry place (not the fridge) and wait 14-21 days before use (check for color changes). Unopened product will last up to 1 yr; refrigerate after opening & it'll last as long as it usually does maybe a little longer! Happy Cooking and Bon Appetit! Read More
(94)

Most helpful critical review

Rating: 3 stars
11/27/2012
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 jars and I did process them in the water bath. I used organic white sugar instead of the agave syrup. Total cook time was 2 hours on high then 5 on low covered and 1.5 on low uncovered. Read More
(5)
18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2010
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 friend's mom picks her tree I will make this! BTW you can boiling-water bath your filled jars & give your product a longer shelf life. After filling jars to w/in 1/4-in wipe rims clean and secure lids & bands. Put jars in a lrg pot of boiling water (1- to 2-in coverage over jar tops) with a little rack on the bottom. Bring water to boil cover time boiling for 5-10 min remove jars set them on a cooling rack for 1-3 hrs. After lids "pop" store jars in a cool dry place (not the fridge) and wait 14-21 days before use (check for color changes). Unopened product will last up to 1 yr; refrigerate after opening & it'll last as long as it usually does maybe a little longer! Happy Cooking and Bon Appetit! Read More
(94)
Rating: 5 stars
10/25/2011
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:) Read More
(26)
Rating: 5 stars
01/03/2011
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 jam. Read More
(26)
Advertisement
Rating: 5 stars
12/30/2011
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!!! Read More
(12)
Rating: 5 stars
11/12/2012
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 request I cut way down on the cinnamon using maybe 1/2 of the amount listed and the spicing at that amount is quite adequate in my opinion. As to other changes: I didn't have any agave syrup so I substituted honey and it worked well. I also threw in about 3/4 teaspoon kosher salt along with the cinnamon and cloves. I have never had persimmon butter before. It reminds me strongly of pumpkin pie filling--making me think I may turn one of these jars into a persimmon pie for the holidays. Read More
(8)
Rating: 5 stars
02/13/2012
This is amazing. We have persimmon trees and this is my favorite thing to with all that fruit. I have family requesting this. Excellent Read More
(7)
Advertisement
Rating: 5 stars
11/30/2011
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 Read More
(7)
Rating: 5 stars
12/07/2013
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 butters and fig compotes. I'd recommend lightly toasting slices of brick oven bakery bread spreading with goat cheese and topping with a layer of the persimmon butter. It's truly delicious. One thing I did differently was to further concentrate the butter by placing it in a shallow baking dish at 275 degrees for an hour or so stirring periodically. Enjoy! Read More
(5)
Rating: 3 stars
11/26/2012
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 jars and I did process them in the water bath. I used organic white sugar instead of the agave syrup. Total cook time was 2 hours on high then 5 on low covered and 1.5 on low uncovered. Read More
(5)
Advertisement