Description
This Persimmon Butter is a luscious, homemade fruit spread made from ripe Fuyu persimmons, sweetened with raw sugar and brightened with fresh lemon juice and zest. Perfect for spreading on toast, dolloping on yogurt, or using as a flavorful ingredient in desserts, this simple recipe yields a smooth and tangy butter with a naturally rich sweetness.
Ingredients
Ingredients
- 6 Fuyu Persimmons
- 1/2 cup raw sugar
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the persimmons: Peel the Fuyu persimmons carefully to remove the skin, then dice them into smaller pieces to ease processing.
- Puree the persimmons: Place the diced persimmons into a food processor and grind until the mixture becomes smooth and creamy with no large chunks remaining.
- Cook the persimmon butter: Transfer the persimmon puree into a small saucepan and add raw sugar, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat, then reduce to low heat and let it simmer gently for 15 to 20 minutes, stirring occasionally to prevent sticking. Cook until the mixture thickens to a butter-like consistency.
Notes
- Use ripe Fuyu persimmons for the best sweetness and flavor.
- Store the persimmon butter in a sterilized jar in the refrigerator for up to two weeks.
- Adjust sweetness by varying the amount of raw sugar according to taste.
- The lemon juice and zest are essential to brighten flavor and preserve the butter’s color.
- This spread can be used on toast, pancakes, or as a topping for desserts.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: American
