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  Roselle Persimmon Butter



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4 cups roselles
4 cups water
2 lemons
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 slices.
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 persimmon.
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 small amount,
why not put half in your fridge to eat within the next few weeks and
the rest in the freezer for a midwinter treat?

Copyright © 2013 Stefanie Samara Hamblen