Persimmon Butter (Canning)

This recipe comes together nearly instantaneously, making a unique treat for the family and guests alike.

INGREDIENTS | MAKES 5–6 PINTS

  • 8 cups persimmon purée
  • 1 cup orange juice
  • 1 ½ cups honey
  • Grated zest of 1 orange
  1. Combine all ingredients in a large stockpot; cook over medium-high heat until thick, about 10–15 minutes.

  2. Ladle into sterilized jars, leaving ¼" headspace. Wipe rims; cap and seal. Process in water-bath canner 10 minutes.

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