Ingredients
- 1 kg ripe persimmons (non astringent)
- 1/4 cup apple juice
- 1 cinnamon stick (1/2tsp ground or the fake ones work too)
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/4 tsp salt
Instructions
- Peel and hull the persimmons. Cut them into 1/4-inch thick wedges.
- In a medium saucepan over medium-low heat, cook the persimmons with the rest of the ingredients until the persimmons are tender, about 30 minutes. Stir occasionally to make sure the bottom doesn't burn.
- Remove the cinnamon stick (especially if its really a bark one). Pour everything into a blender or food processor. Blend until smooth like 'butter'. OR use an immersion blender and decant from the saucepan.
- Transfer to jars while still hot and allow the heat to create a pressure seal. You will still need to keep them on the fridge but unopened they will last for months.
Notes
- Just I'm lazy and I don't use a special canning jigger for my preserves... but they really don't last that long... i eat them.
- I love lemon butter, but traditionally it contains real dairy butter and eggs neither of which i now eat... plus, a somewhat disturbing amount of sugar.
- I also love persimmons, specifically the non-astringent kind because i usually eat them when they are underripe, slightly crunchy, skin and all... however, they tend to be expensive to buy ($3ea.) I now grow my own, but when i ended up with an abundance of fruits from my tiny tree I needed to find something else to do with them.
- This spread is awesome, its like eating custard on toast, it contains no purchased pectin because of the enzymes int he fruit and no refined sugar or fats... basically it beats lemon butter in almost every respect and its so damn easy to do!