Persimmon Butter
photo by SassyStew
- Ready In:
- 45mins
- Ingredients:
- 3
- Yields:
-
3 pints
ingredients
- 2 quarts persimmons (pulp only)
- 1 cup orange juice
- sugar
directions
- Cook pulp and orange juice together in a double boiler until thick.
- Measure and add 3/4 cup sugar for each cup pulp.
- Continue cooking until desired consistency is reached.
- Pour into hot, sterilized jars and seal by processing in a boiling water bath for ten minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
An unusual and pleasing spread to add to the gift baskets this year. I significantly reduced the sugar - 2 cups for 6 cups of puree - and added 2 tsp of Penzey Cake Spice (cinnamon, ginger, etc.) I used the juice of one orange, and will probably add zest if I make it agian (I don't usually have such a huge persimmon windfall!) I let it simmer until it was quite thick and got 6 half pints. It must be stirred frequently over very low heat to keep it from sticking. I did not use a double boiler.
-
Excellent! A tasty delight! It took awhile to cook down and lost some of its color while it cooked (the fresh pulp is a bright orange; it cooked down to a yellowish orange), but it was well worth it! I had read that you shouldn't boil persimmon because it alters the flavor, which is I guess why the recipe said to use a double boiler and didn't say to boil it, so I just let it simmer. I cut down a bit on the sugar, just as a matter of personal taste. The flavor is fresh and fruity. Thanks for a great recipe!
RECIPE SUBMITTED BY
Molly53
United States