Spiced Persimmon Butter

A delightful way to preserve fall's bounty. Delicious spread on toast, served with cheese, or thinned and drizzled on pork. New to water bath canning? Follow basic instructions here: https://www.freshpreserving.com/

• Ready In: 5 hrs
• Yields: 7 1/2 pints

Ingredients

• 12  cups fuyu persimmons, peeled, seeded, chopped
• 2  cups  filtered water
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground cardamom
• 1⁄4 teaspoon ground ginger
• 3⁄4 cup maple syrup
• 1⁄2 cup lemon juice
• 1  teaspoon vanilla extract

Directions

1. Combine persimmons and water in a sauce pan. Simmer, covered, until persimmons are soft. Stirring frequently to prevent the bottom from burning.
2. Use an immersion blender or upright blender to puree the persimmons and their cooking liquid.
3. Strain into a crockpot using a fine mesh sieve. Stir in the remaining ingredients and cook on low until thickened to your liking, about 4 hours. Alternately, simmer on the stove, stirring frequently to prevent burning.
4. Transfer the persimmon butter into sterilized half pint jars. Wipe the rims and screw on the lids finger tight. Water bath can for 13 minutes.