Local and Seasonal Recipes, Menus and More 
  Andi’s Crockpot Vanilla Persimmon Butter


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

INGREDIENTS
18 very ripe persimmons
1 vanilla bean pod, split lengthwise
1 1/2 cups of organic turbinado sugar

DIRECTIONS
Cut a slit in the bottom of each persimmon and squeeze contents into crockpot.
Add vanilla bean.
Cook on high heat until it begins to simmer, then set heat on low and cook 6-8 hours.
Let cool. Remove vanilla bean.
Puree in a food processor or blender and return to crockpot.
Cook on high heat until mixture simmers, stir in sugar and turn heat to low.
Cook until it reaches desired thickness.
Serve or can and process immediately.

Copyright © 2011 Stefanie Samara Hamblen