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Spiced Persimmon Butter
Prep
40 mins
Cook
10 hrs
Servings
64
Difficulty
Hard
Every fall when persimmons arrive at the farmers market, I find myself craving something warm and spiced to spread on toast. That's when I make this gorgeous spiced persimmon butter, which transforms a handful of sweet fruit into something truly magical. The beauty of this recipe is its simplicity you just need persimmons, lemon, and a few warming spices. Persimmons are packed with vitamin C and fiber, making this butter as nourishing as it is delicious. Best of all, once you've chopped the fruit, the oven does most of the work for you. The result is pure autumn in a jar.
Ella x
Ingredients
- 2020 ripe fuyu persimmons, peeled and coarsely chopped
- 11 medium lemon, juiced
- ¼ cup agave syrup¼ cup agave syrup
- 11 teaspoon ground cinnamon
- ¼ teaspoon ground cloves¼ teaspoon ground cloves
Detail level
Instructions
- 1
Place persimmons into a slow cooker and drizzle lemon juice over top. Cover and cook on High for about 2 hours.
- 2
Open the slow cooker and mash persimmons with a potato masher. Stir in agave, cinnamon, and cloves. Set the cooker to Low and cook, uncovered, 8 hours to overnight, stirring several times if possible, to prevent burning during the long cooking period.
- 3
At the end of the cook time, inspect 4 (or more) half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until persimmon mixture has finished cooking. Wash new, unused lids and rings in warm soapy water.
- 4
Purée persimmon mixture with an immersion blender until smooth. If you don't have an immersion blender, purée mixture in batches in a blender, pulsing each batch a few times before leaving it on to purée.
- 5
Pack persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- 6
Allow the jars to cool to room temperature, then store in the refrigerator.
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