Persimmon Butter 

        Prep Time: 5minutes minutes

     Cook Time: 20minutes minutes

     Total Time: 25minutes minutes 

                   servings: 8 

                  Calories: 54kcal

Equipment:-

Small saucepan, food processor

Ingredients

▢6 Fuyu Persimmons

▢½ cup raw sugar

▢½ cup lemon juice

▢1 teaspoon lemon zest

Instructions:-

Peel and dice the Fuyu persimmons.

Place the persimmons in a food processor and grind until smooth.

Place the persimmon puree, sugar, lemon juice and zest in a small saucepan. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally.

Notes:-

1)This is good in the fridge for a week. 

2) You can freeze this in freezer bags or jars.

3) If you feel it needs to be thickened you can dissolve 1 Tablespoon of cornstarch into 2 Tablespoons of water, then pour the mixture into the jam. If you feel it needs to be thinned out, you can add more lemon juice or just a bit of water and whisk.