Spiced Persimmon Butter

1. 1

   Combine persimmons and water in a sauce pan. Simmer, covered, until persimmons are soft. Stirring frequently to prevent the bottom from burning.

2. 2

   Use an immersion blender or upright blender to puree the persimmons and their cooking liquid.

3. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.