Spiced Persimmon Butter Recipe
As the weather cools and persimmons reach their peak, there’s no better time to turn these beautiful, golden-orange fruits into something extra special – Spiced Persimmon Butter.
Think apple butter, but with a fall twist! This delicious spread is a simple, slow-cooked recipe flavored with warm spices like cinnamon, nutmeg, and cloves. It’s the perfect blend of autumn flavors. Enjoy it on toast, swirl it into yogurt, or serve with apple slices. I’m sure you will find your favorite way to enjoy it.
This persimmon butter recipe captures the cozy, comforting vibe we crave as the days grow shorter, and it’s versatile enough for breakfast, snacks, or gifting! Whether you’re a persimmon lover or trying them for the first time, this easy, homemade spread will bring some warm seasonal magic to your kitchen.
Why you will love this recipe
Unique fall flavor – fresh persimmons are a bit of an under-the-radar fruit, and this recipe lets them shine! Paired with warm spices like cinnamon, nutmeg, and cloves, it’s like fall in a jar.
Smooth spread – that honey you’re using makes it even smoother and glossier than traditional apple butter, which means it spreads like a dream. No more chunky, uneven smears on toast!
Naturally sweet – using ripe persimmons and honey keeps the sweetness natural and balanced. It’s not too sugary, just perfectly sweetened with the richness of honey.
Citrus twist – the hint of orange juice adds brightness and a bit of zest, making it feel fresh and vibrant. It’s not your average butter—it’s got a zing that keeps it from feeling too heavy.
Versatile – this isn’t just a spread. You can mix it into yogurt, swirl it into oatmeal, use it as a topping for pancakes, or even pair it with cheese for a quick appetizer. The possibilities are endless.
Ingredients, Variations and Substitutions
Persimmons – the star of the recipe! Whether you use Fuyu or Hachiya persimmons, ensure they are fully ripe and soft. You could swap in ripe pears or apples for a different take, though the flavor will change.
Honey – adds natural sweetness and a smooth, glossy texture to the butter. Start with less and add more if needed. Local honey can also bring unique flavors. Use maple syrup or agave nectar for a similar effect. You could also try brown sugar for a deeper, molasses-like sweetness.
Orange juice – adds brightness and a slight citrus tang, complementing the sweetness of the persimmons and spices. Freshly squeezed is best for vibrant flavor, but store-bought works too. Use apple cider, lemon juice or even water if you prefer a more neutral taste.
Vanilla extract – adds warmth and a subtle sweetness that rounds out the spices. It is optional, but it enhances the overall flavor profile. Use maple extract or leave it out if you prefer.
Salt – balances the sweetness and enhances the flavors of the spices and persimmons. Don’t skip the salt—it helps the flavors pop!
Ground cinnamon – provides a warm, sweet-spicy note that enhances the fall flavor. Adjust to taste if you prefer a stronger or more subtle spice flavor. For a twist, you can replace it with pumpkin pie spice or a mix of ground allspice and ginger.
Ground nutmeg – adds depth and a hint of earthiness to balance the sweetness. Nutmeg can be strong, so use sparingly. As an alternative, use ground mace or a smaller amount of ground allspice.
Ground cloves – bring a sharp, sweet-spicy kick that complements the cinnamon and nutmeg. A little goes a long way, but too much can overpower the dish. You can leave it out or replace it with a pinch of allspice or ginger for a milder flavor.
Equipment you will need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Food processor or immersion blender
- Measuring cups and spoons
- Knife and cutting board
- Jars or storage containers
Top Tips for best tasting Persimmon Butter
Use fully ripe persimmons – if you’re using Hachiya persimmons, make sure they are super soft and ripe. Unripe Hachiyas are very astringent and will leave an unpleasant, bitter taste. Fuyu persimmons should be soft but can be used slightly firmer if needed.
Adjust sweetness gradually – start with a smaller amount of honey (or sweetener) and add more to taste as the butter cooks down. The sweetness of persimmons can vary, so taste test throughout the process.
Blend thoroughly – for that ultra-smooth, glossy consistency, blend the persimmon butter thoroughly with an immersion blender or high-speed blender. If using a regular blender, make sure to blend in batches and avoid overfilling, as the hot mixture can create steam pressure.
Stir frequently – to avoid burning while simmering, stir the mixture often, especially toward the end when it thickens. This prevents sticking and burning at the bottom of the pot.
Simmer slowly – allow the persimmons and spices to cook down slowly for at least 45 minutes. This deepens the flavor and helps the mixture reduce to the perfect consistency.
Don’t overdo the cloves – they can be strong, so stick to the recommended amount or reduce it if you’re sensitive to the taste. Too much clove can overpower the other spices.
Adjust consistency if needed – if the butter is too thick, you can thin it out with a bit more orange juice or water. If it’s too runny, return it to the pot and simmer longer until it thickens.
Step-by-step instructions
- Peel and roughly chop 6-8 ripe persimmons. Hachiya persimmons work best since they’re very soft when ripe, but Fuyu can be used if they’re very ripe and soft.
- In a large, heavy-bottomed pot, add the chopped persimmons, 1/4 cup honey (start with this amount and adjust later), 1/4 cup orange juice (or water/apple cider), 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and a pinch of salt.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once it starts to bubble, reduce the heat to low. Cover and let it cook for 45-60 minutes, stirring every so often to prevent sticking. The persimmons will start to break down, and the liquid will reduce.
- Once the persimmons are soft and everything is nicely spiced, remove from heat. Use an immersion blender (or transfer the mixture to a regular blender in batches) and blend in small batches until completely smooth. You’re going for that ultra-smooth, silky texture!
- Taste the butter and adjust sweetness or spices if needed. If you’d like it sweeter, add more honey (start with an additional tablespoon) and stir. If you want more depth, you can add a bit more cinnamon or nutmeg.
- If the persimmon butter is still a bit runny, return it to low heat and simmer uncovered for another 10-15 minutes to reduce and thicken to your liking. Stir frequently to avoid burning.
- For a finishing touch, stir in 1/2 teaspoon vanilla extract after cooking for a little extra warmth and sweetness.
- Let the spiced persimmon butter cool, then transfer it to sterilized jars or containers. It will keep in the fridge for about 2-3 weeks, or you can freeze it for longer storage.
How to best enjoy Persimmon Butter
- Spread on Toast or Biscuits
- Swirl into Oatmeal, yogurt, or your breakfast bowl
- Top pancakes or waffles
- Serve with cheese
- Mix into smoothies
- Use as a filling or topping for desserts
- Glaze for roasted meats
- Layer in parfaits or top an ice cream
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Storage instructions, reheating
Refrigeration
- Once the persimmon butter has cooled completely, transfer it to clean, airtight containers or mason jars.
- It will stay fresh in the refrigerator for up to 2-3 weeks.
Freezing
- Persimmon butter can also be frozen. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some room at the top for expansion.
- It can be frozen for up to 6 months. Thaw overnight in the fridge before use.
Reheating Instructions:
- Stovetop Reheating
- Place the desired amount of persimmon butter in a small saucepan and warm over low heat, stirring occasionally. If the consistency is too thick, add a splash of water or orange juice to thin it out slightly.
- Microwave Reheating
- Scoop a portion of the persimmon butter into a microwave-safe bowl and heat in 10-15 second intervals, stirring between each interval until warmed to your liking. Be cautious not to overheat.
Serving at Room Temperature
- Persimmon butter can also be served at room temperature. Remove it from the fridge 10-15 minutes before serving to let it soften naturally.
Spiced Persimmon Butter Recipe
Equipment
- large pot, Dutch oven
- wooden spoon, spatula
- measuring cups and spoons
- knife, vegetable peeler, cutting board
- blender, immersion blender
Ingredients
- 6-8 ripe persimmons Hachiya or Fuyu
- 1/4 cup honey
- 1/4 cup orange juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Wash, peel and roughly chop 6-8 ripe persimmons.
- In a large, heavy-bottomed pot, add the chopped persimmons, 1/4 cup honey, 1/4 cup orange juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and a pinch of salt.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once it starts to bubble, reduce the heat to low. Cover and let it cook for 45-60 minutes, stirring every so often to prevent sticking. The persimmons will start to break down, and the liquid will reduce.
- Once the persimmons are soft and everything is nicely spiced, remove from heat. Use an immersion blender (or transfer the mixture to a regular blender in batches) and blend until completely smooth. You’re going for that ultra-smooth, glossy texture!
- Taste the butter and adjust sweetness or spices if needed. If you’d like it sweeter, add more honey (start with an additional tablespoon) and stir. If you want more depth, you can add a bit more cinnamon or nutmeg.
- If the persimmon butter is still a bit runny, return it to low heat and simmer uncovered for another 10-15 minutes to reduce and thicken to your liking. Stir frequently to avoid burning.
- For a finishing touch, stir in 1/2 teaspoon vanilla extract after cooking for a little extra warmth and sweetness.
Notes
Nutrition
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Conclusion
This Spiced Persimmon Butter is a delightful way to capture the essence of fall and persimmon season. Its warm spices and natural sweetness make it perfect for enhancing everything from toast to desserts or even as a unique holiday gift.
Easy to prepare and packed with flavor, this persimmon butter will bring cozy autumn vibes to your kitchen and can be enjoyed in countless ways. Give it a try, and let the rich taste of persimmons and spices add a touch of warmth to your season!
FAQ
Can I use different types of persimmons?
Yes! You can use either Hachiya or Fuyu persimmons. Hachiya should be fully ripe and soft to avoid bitterness, while Fuyu can be used when they are firm or slightly soft.
How long does persimmon butter last?
When stored in the refrigerator in an airtight container, it can last for 2-3 weeks. If frozen, it can last up to 6 months.
Can I adjust the sweetness?
Absolutely! You can adjust the amount of honey (or sweetener) to taste. Start with a smaller amount and add more as needed, depending on the sweetness of your persimmons.
What can I substitute for honey?
You can use maple syrup, agave nectar, or brown sugar as alternatives to honey. Each will bring a slightly different flavor, but all work well in the recipe.
Can I make this recipe sugar-free?
Yes! If you prefer a sugar-free version, use a natural sweetener like monk fruit or stevia and adjust according to your taste.
Can I use this persimmon butter for baking?
Yes! This persimmon butter can be used as a flavorful ingredient in cakes, muffins, or even as a filling for cookies or pastries.
How should I store persimmon butter?
Store it in the refrigerator in an airtight container or mason jar. You can also freeze it in freezer-safe containers for longer storage.
Is there a way to make it chunkier?
If you prefer a chunkier texture, you can reduce the blending time or use a potato masher to lightly mash the persimmons instead of blending them into a completely smooth butter.
Can I use persimmon butter for long-term storage?
While this recipe isn’t specifically for canning, you can process the persimmon butter in sterilized jars using a water bath canning method for a longer shelf life. Be sure to follow safe canning guidelines.
