Spiced Persimmon Butter

Spiced Persimmon Butter

Cathy 2

"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."

Ingredients 10 h 40 m {{adjustedServings}} servings 14 cals

Serving size has been adjusted!

Original recipe yields 64 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place persimmons into a slow cooker; amount should fill a 3-quart cooker nearly to the top. Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours. Mash the persimmons in the cooker with a potato masher. Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight. Stir several times if possible, to prevent burning during the long cooking period.
  2. In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree. Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks.
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  • Cook's Note
  • The yield is approximate, since the size of persimmons vary. I like to have a couple extra jars ready just in case I can fill one or two more.
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Reviews 14

  1. 14 Ratings


Cindy, thanks for simplifying a long labor-of-love process. I can tell by the ingred list and the process that this tastes rich and wonderful with a good spreading consistency. Next time my friend's mom picks her tree I will make this! BTW, you can boiling-water bath your filled jars & give your product a longer shelf life. After filling jars to w/in 1/4-in, wipe rims clean, and secure lids & bands. Put jars in a lrg pot of boiling water (1- to 2-in coverage over jar tops) with a little rack on the bottom. Bring water to boil, cover, time boiling for 5-10 min, remove jars, set them on a cooling rack for 1-3 hrs. After lids "pop" store jars in a cool, dry place, (not the fridge) and wait 14-21 days before use (check for color changes). Unopened product will last up to 1 yr; refrigerate after opening & it'll last as long as it usually does, maybe a little longer! Happy Cooking and Bon Appetit!


It's time to start thinking about using this recipe again... the persimmons are almost ready here in San Diego! Every year I remember how much I enjoy this recipe :)


Wonderful recipe!! We have so many persimmons from my grandmother's tree, this was a great way to use them up. I used up the persimmons that had become over-ripe, and they were delicious in this jam.