Celebrating the Flavour of the Month: Persimmon Butter

appetizerbutton

 

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.

persimmon1

 

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

 


persimmon2
Perfect with salami, pickles, sharp cheddar and lots of yummy bread.

persimmon3

 

 

signaturefrench

 

Celebrating the Flavour of the Month: Persimmon Butter
 
Ingredients
  • 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
Instructions
  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.
Related Posts Plugin for WordPress, Blogger...
It's only fair to share...Email this to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on YummlyShare on TumblrShare on Reddit

Comments

    • Jane says

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

  1. Michael says

    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.

    • Jane says

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: