Making fresh persimmons into a delicious fruit spread is a great way to extend the life of this fantastic fall fruit. When canned, persimmon butter will last all winter long.

Preparation

Combine all ingredients in a sauce pot. Bring to a boil and gently simmer for about 2 hours until the persimmons are very soft. Add more water if needed to keep the persimmons mostly submerged.

Remove all of the aromatics and place remaining ingredients in a blender. Puree until smooth and pass through a fine mesh strainer back into the sauce pot. Cook on low, stirring with a rubber spatula to keep the bottom from sticking, for 45–60 minutes. Finished persimmon butter should be thick and no longer watery.

Serve warm or cold.