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Nutrition Facts
Serving Size 1 pints 82g Recipe makes 3 pints) The following items or measurements are not included below: 2 quarts persimmons
Calories 37
Calories from Fat 1		(4%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 165mg		4%
Total Carbohydrate 8.6g		2%
	Dietary Fiber 0.2g	0%
	Sugars 6.9g
Protein 0.6g		1%
how is this calculated?

Persimmon Butter

Recipe #227839 | 45 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Molly53
May 13, 2007

A delicious, unusual fruit spread at its best when the fruit is very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

3 pints (change servings and units)

Ingredients

2 quarts persimmons (pulp only)
1 cup orange juice
sugar

Directions

1
Cook pulp and orange juice together in a double boiler until thick.
2
Measure and add 3/4 cup sugar for each cup pulp.
3
Continue cooking until desired consistency is reached.
4
Pour into hot, sterilized jars and seal by processing in a boiling water bath for ten minutes.

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Featured Reviews for This Recipe

From: Elisa72

On Nov 14, 2007

Excellent! A tasty delight! It took awhile to cook down and lost some of its color while it cooked (the fresh pulp is a bright orange; it cooked down to a yellowish orange), but it was well worth it! I had read that you shouldn't boil persimmon because it alters the flavor, which is I guess why the recipe said to use a double boiler and didn't say to boil it, so I just let it simmer. I cut down a bit on the sugar, just as a matter of personal taste. The flavor is fresh and fruity. Thanks for a great recipe!

2 people found this review helpful

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From: SassyStew

On Nov 20, 2008

An unusual and pleasing spread to add to the gift baskets this year. I significantly reduced the sugar - 2 cups for 6 cups of puree - and added 2 tsp of Penzey Cake Spice (cinnamon, ginger, etc.) I used the juice of one orange, and will probably add zest if I make it agian (I don't usually have such a huge persimmon windfall!) I let it simmer until it was quite thick and got 6 half pints. It must be stirred frequently over very low heat to keep it from sticking. I did not use a double boiler.

1 person found this review helpful

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