Find out how to make Asian persimmon butter flavored with blood oranges and sweetened with a small amount of maple syrup!
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.
Persimmon butter with blood orange and maple syrup https://www.tyrantfarms.com/persimmon-butter-with-blood-orange-and-maple-syrup/