Spiced Persimmon Butter

By Whisper of Yum
  • Total Time:
    40 Minutes
  • Servings:
    14 Ounces


  • 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


  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.