Persimmon butter with blood orange and maple syrup

Find out how to make Asian persimmon butter flavored with blood oranges and sweetened with a small amount of maple syrup!

Course Preservation, Preserves, Sauce

Cuisine American, Asian

Keyword crockpot persimmon butter, maple syrup sweetened persimmon butter, persimmon butter

Prep Time 30

Cook Time 15

Servings cups

Author Aaron von Frank

1 6 or 7 quart Crockpot or large pot for stovetop use
8 8 ounce / 1 cup jars
1 pressure canner optional, but good idea if you intend to safely can your persimmon butter
1 food processor

32 Asian persimmons - Skin-free pulp of 32 *squishy ripe Asian persimmons, or about 13 cups pureed pulp (*See hack in article to quickly turn ripe but firm Asian persimmons soft.)
2 oranges - juice and zest from 2 organic blood oranges or standard oranges (about 3/4 cup juice and 1 tbsp fresh zest)
1/2 cup maple syrup
2 tsp vanilla extract
1 1/2 tsp cinnamon powder
1/4 tsp ginger powder
1/4 tsp clove powder
1/2 tsp salt

Cut persimmons in half, then scoop and scrape out pulp with a spoon. Remove any seeds and compost skins (or eat them separately). Puree persimmon pulp smooth in a food processor. Juice and zest oranges.
Put all ingredients into Crockpot. Turn to high, cover, and bring to boil. Once boiling, turn Crockpot to low, remove lid, and stir. Leave on low with lid OFF, stirring every few hours. Your persimmon butter is finished when you want it to be, but we liked ours once it lost about 40% of its original volume/moisture content (yield: 8 cups), which will take about 15-18 hours on low.
Be sure to take a taste of your persimmon butter before you consider it done. You can always add a bit more sweet or spice or additions like bourbon at the end to make it more to your liking!
Canning in a pressure canner for safe, long-term storage is recommended. Or store in sanitized jars in fridge for up to 1 month.