Persimmon Ketchup

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READY IN: 35mins
Recipe by YummySmellsca

Persimmons and pumpkin combine in this smooth spread to make a deceivingly clever ketchup clone - the perfect balance of sweet tangy and thick, gluten, egg, dairy, refined sugar and tomato free!

Ingredients Nutrition


  1. Combine all the ingredients in a pot and bring to a boil.
  2. Reduce heat and simmer, stirring often, for 10 to 15 minutes or until it mounds on a spoon without dripping.
  3. Spoon into jars and let cool.
  4. Refrigerate for up to 2 weeks, or freeze up to 6 months.

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