Spiced Persimmon Butter

I look forward to persimmon season; when fall hits, my mom’s persimmon trees are loaded with little plump apple/tomato looking little fruits. She harvests dozens of pounds worth of these fruit each year and does everything from turning them into dried fruit, cookies, bread, and peeled and ready-to-eat in the fridge. I’ll usually take a few pounds off her hands and will make persimmon butter to add atop my toast. While there’s no actual butter in the recipe, persimmon “butter” refers to the texture and how it’s made (slow cooked), yielding a thick butter-like, velvety texture.

Persimmons are naturally high in pectin, so it makes for a great candidate for making jam and butter (gelation factor!). All you need is a few ingredients and a sterilized jar to make this goodness.

I want to note that persimmons have a good amount of natural sweetness, so I only add ½ - ¾ cup of sugar. For this recipe you'll see a range, so feel free to adjust the amount of sugar to your liking of sweetness. Also, use soft, ripe fuyu persimmons. If the skin is green or solid like a rock, the the persimmon butter won't turn out well.

Persimmon butter goes well with cottage cheese, yogurt and (my personal favorite) on brioche + ricotta toast. It’s so incredibly delicious! If you want to assemble the toast as you see pictured, you need: one slice of toasted brioche or sourdough bread, smear a thick layer of ricotta cheese on toasted bread, and add layer of persimmon butter on top. Yum, right? You can thank me later!

Total Time: 40 minutes Servings: 14 ounces

You Need:

  • 1 lb fuyu persimmons, peeled and cut into rough chunks
  • ¼ cup lemon juice
  • ½-1 cup cane sugar
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • 2-8 ounce sterilized jars

Do It:

  1. Add peeled + chopped persimmons to a food processor and blend until pureed.
  2. In a saucepan over medium-high heat, add persimmon puree, lemon juice, and cane sugar. Stir until combined.
  3. Keep a constant stir and cook until mixture thickens. Add cinnamon and nutmeg and cook for 10 minutes or until is noticeably thick in texture.
  4. Test the mixture to see if it has set. Place a dollop on a plate. With the back of a spoon run a line through the middle. If the persimmon butter stays parted, it's done. If the two lines move towards the middle, cook for an another 2-3 minutes and try he dollop test again.
  5. Add to jars and allow to cool.
  6. Persimmon butter will keep in the refrigerator for 10 days.