Photo: Sorin Gheorghita
Spiced Persimmon Butter
6 ingredients
40 min + 10 hr
4 half-pint jars
openrecipes
"Cooked in a slow cooker, this is an easy and excellent way to use the fruit of a Fuyu persimmon tree. Spicy and full of natural sweetness, the jars make wonderful gifts or keep well in the refrigerator for one's own use. This spread is used just like jelly or apple butter and it is especially delicious on a hearty whole grain toasted bread."
Estimated Nutrition (whole recipe, rough)
46
Calories
1g
Protein
0g
Fat
13g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Agave | 1 tsp (7g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Persimmon | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 ripe Fuyu persimmons, peeled and coarsely chopped
- 1 lemon, juiced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup agave syrup
- 4 half-pint canning jars with lids and rings
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes