Persimmon Butter

Persimmon Butter created by SassyStew

A delicious, unusual fruit spread at its best when the fruit is very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Ready In:
45mins
Yields:
Units:

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.
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RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
Contributor
"A delicious, unusual fruit spread at its best when the fruit is very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate."

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  1. P.Q. Butterfat
    Persimmon Butter Created by P.Q. Butterfat
  2. P.Q. Butterfat
    Good guide but needs lots of embellishment, especially split vanilla bean.
  3. SassyStew
    Persimmon Butter Created by SassyStew
  4. SassyStew
    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.
  5. Elisa72
    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!
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