4 cups roselles
4 cups water
12 firm Fuyu persimmons, peeled and chopped
1 cup, raw sugar
In a large non-reactive pot, combine
washed roselles, water and 1 lemon cut into
Bring to a boil, reduce heat and simmer
for 45 minutes.
Strain, using a wooden spoon
or a potato masher to gently push the liquid out
of the roselles.
Discard roselles and lemon.
Return liquid to a boil and add chopped
Cook until softened and use a potato
masher to smooth out the chunks.
Add juice and zest of 1 lemon and half
the sugar. Return to a simmer and cook 10-15
minutes. Taste for sweetness and add remaining
sugar as needed.
Cook to desired thickness, but
remember it thickens as it cools.
This butter may be preserved in sterilized
jars and processed in a boiling water bath.
As an alternative, since it makes such a
why not put half in your fridge to
eat within the next few weeks and
the rest in
the freezer for a midwinter treat?