Celebrating the Flavour of the Month: Persimmon Butter



So excited about this month!

It’s all about appetizers and I’ve got a tonne to share.  I’ve also put a bunch of home canning recipes that are so awesome to have on hand for all those drop in guests.  These are all  great gifts too.

First up is Apple-Persimmon Butter (there’s some pears in there too but the name would be WAY too long).

Everyone gets together in the slowcooker and you walk away-for a really long time.



Sterilized jars, a water bath to make sure everything is super safe and Bob’s your uncle.


Perfect with salami, pickles, sharp cheddar and lots of yummy bread.






Celebrating the Flavour of the Month: Persimmon Butter
  • ½ cup of lemon juice (use the bottle stuff as the acid is uniform)
  • ¾ cup of maple syrup
  • 1 teaspoon cinnamon
  • 12 cups of chopped and peeled apples and pears and persimmons
  • 2 cups of water
  1. Place all ingredients in the slowcooker and put on high for nine hours. Sterilize 4-250 ml jars place in water bath and seal for 13 minutes. Note: don't like to can? How about just putting them in pretty jars and place in the fridge instead? These don't need time to mellow, it's delicious from the start.
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  1. Of course! Persimmons! What a fabulous idea to make a butter with them! Beautiful!

  2. I saw some persimmons at the market last week! This is so easy there’s no excuse NOT to try them. They would make great teachers gifts, and I really need to learn how to can!!! Pinned it!

  3. Do you peel the persimmons as well? Making this today!

  4. I hate to say it but.. Ive never had persimmon before! I need to expand my taste buds asap because this looks amazing Jane!

  5. Oh I use to eat persimmons straight out of our yard from the tree as a child. This sounds great and so different!

  6. I see that you used fuyu, do you think it would work with hayashi instead? Thanks!

    • To be totally honest, I’m not sure. I would imagine that they would work well but I haven’t used them before.

  7. I was fortunate enough to get to can 16 pints of persimmon jam this last weekend, using only honey as a sweetener (thank you Pomona’s Pectin!!). This is my project for this weekend. Melissa asked about using hayashi persimmons instead of fuyu. If you do use hayashi, I would certainly suggest removing the peel as it is very tart and bitter when cooked (to me, even when it isn’t). Keep in mind also that any time you cook persimmon it will cause the pulp to be less sweet than in it’s raw form. Thank you for sharing this recipe.

    • What a fantastic comment! I really appreciate you taking the time to clarify for us. That kind of sharing is priceless.

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