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/
Provided by Chandra M
Categories Canning
Time 5h
Yield 7 1/2 pints
Number Of Ingredients 8
Steps:
- Combine persimmons and water in a sauce pan. Simmer, covered, until persimmons are soft. Stirring frequently to prevent the bottom from burning.
- Use an immersion blender or upright blender to puree the persimmons and their cooking liquid.
- 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.
- 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.
Nutrition Facts : Calories 88.6, Fat 0.1, Sodium 6, Carbohydrate 22.7, Fiber 0.3, Sugar 19.5, Protein 0.1
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