Persimmon Butter (by Lisa Bennett, December 2009)
Pour into a crock pot, stainless steel or enamel pot:
8 cups of pureed persimmon pulp - the really soft, sweet Hachiyas
1-1/2 c. honey
1c. freshly squeezed lemon juice (I have Lisbons)
grated peel of 1/2 orange or mandarin and 1 lemon
ginger juice squeezed from 1T grated fresh ginger
1/2t salt (if you are on a salt-restricted diet, you can leave this out)
Boil down slowly until quite thick. I used a crock pot and cooked it on medium about 6 hours.
Pour into sterilized 1/2 pint jars and seal.
Process for 15 minutes in boiling water bath.
Makes approx. 8 to 10 half-pints. YUM.
Smother your favorite toast, English muffin or ice cream with it.