Persimmon season is drawing to a close, and I scooped up the last of
the fruits at last Wednesday's Castro Farmers Market.
To keep them around a little longer, I made a batch of persimmon butter.
It was my biggest canning project yet.
40 fuyu persimmons
10-12 lemons, juiced
chopped fresh ginger to taste
cinnamon, nutmeg and allspice to taste
sugar to taste (1-2 cups, reassess after the mixture reduces)
Chop the persimmons and cover them with water in a large soup pot.
Let them boil for a while with a lid before adding the rest of the
ingredients. Remove the lid and boil for a long time. When the liquid
has evaporated a little and the persimmons are starting to get soft
and stringy, puree the whole mixture in a blender. Put the puree back
on the stove and start to reduce on a low flame. Stir occasionally. This
should take a few hours. When the mix has reduced and thickened,
taste and add sugar, spices and lemon juice accordingly (the lemon is
for acidity for safe canning practices). When it is just right, transfer to
sterilized jars and process in a hot water bath for at least 10 minutes,
or store in the fridge immediately! Eat it with toast, with yogurt, as a
filling for donuts, or a smoothie filler!
Spiced persimmon smoothie:
1/2 c plain unsweetened yogurt
1/2 peach, frozen
1-2 T spiced persimmon butter
Blend thoroughly, enjoy immediately.