Persimmon Butter

My brother Pace brought me a large bag of Fuyu Persimmon. What a treat and I have never made persimmon jam before so this makes it a great day!

I did search the Internet for persimmon recipe and I was a little disappointed. But I did find a recipe for a Persimmon Butter which I liked and took a bit of that one to make this incredible persimmon butter.

I also referred back to my grama's apple butter recipe and tweaked a bit.

Let us get started

Ingredients

30 Fuyu Persimmons
1/2 cup fresh lemon juice this is 2 lemons
1/4 cup molasses
1 cup brown sugar
1 cup white sugar
1 tablespoon of cinnamon

Quartered fruit

Clean and prepare you persimmons. I wash them cut off all the bruises and funny looking spots. Quarter them and put them into a large stock pot (stainless steel) and let them cook on low heat for about an hour to an hour and a half.

Mush for the mill

Once they are cooked down I run them through a food mill.

Whipped and liquid

Once I get as much of the juice out I take the pulp that is left and put it into my food processor and grind it into a fine pulp. Now I know it sounds silly to run it through the food mill then into the food processor. You can skip this food mill part and put it directly into a food processor but I am a real tickler when it comes to clean jam's and butter's. Weird but go with me on this one.

Added sugars

Ok all that is left is to add your sugars, lemon and spices and let it simmer till it is a deep beautiful color and to the thickness you want it. I have found with most butters the more you cook it down the thicker it will get. And remember that when it is in the refrigerator it gets a thicker consistency when it is cold.

bubbly deliciousness

This is beautiful !

tada