Ingredients
- 20 peeled and cubed persimmons about 6 cups chopped fruit
- ½ cup bottled lemon juice
- 1 cup water
- Sugar to taste optional
- 1 Cinnamon stick optional
Instructions
- Peel, hull and cube persimmons
- In a large heavy bottom stock pot, combine fruit, 1 cup water, and ¼ cup of lemon juice
- Cook over medium heat allowing fruit to soften and release juices, about 30 minutes
- Add remaining lemon juice and taste for sweetness, add sugar to taste if necessary
- Bring to a boil and cook for 2 minutes stirring constantly to keep the bottom of the pan from burning
- Remove from heat
- With a potato masher or using an immersion blender, blend until consistency is smooth like Butter, it should resemble thick applesauce.
- Pur hot butter into sterilized jars, leaving ¼ inch headspace,
- Remove air bubbles by running a thin knife around the side of the jar, wipe rims with a damp clean towel to remove any food residue, top with clean lids and screw on rims
- Transfer to large water bath with enough water to cover jars, bring water to a boil, begin processing time at the boil, and process for 15 minutes
Notes
Cinnamon and sugar can be added to flavor the butter however, persimmons have such a sweet and delicate flavor, I usually don't add them.
CANNING SAFTEY: Persimmon has a pH value right on the cusp of being unsafe for water bath canning, I suggest combining persimmons with another more acidic fruit and always use bottled lemon juice. I follow tested water bath canning methods for this recipe but store the sealed, small batches in the refrigerator for up to one month.
CANNING SAFTEY: Persimmon has a pH value right on the cusp of being unsafe for water bath canning, I suggest combining persimmons with another more acidic fruit and always use bottled lemon juice. I follow tested water bath canning methods for this recipe but store the sealed, small batches in the refrigerator for up to one month.