Celebrating the Flavour of the Month: Persimmon Butter

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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.

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

 


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

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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.

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Comments

  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!

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