Persimmon Roselle Butter

Sharon and Don have been sharing their persimmons with us for quite a few years. Mey and I love them. I have my own tree but something ate every single persimmon that was on the tree! Next season a net is going over it.

This is a recipe I found awhile ago and very happy I made it.

 Ingredients:

4 cups roselles

4 cups water

2 Myer lemons

12 firm Fuyu persimmons, peeled and chopped

1 cup sugar

DIRECTIONS

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 roselle and lemon into a colander. 

Discard roselles and lemon. Return liquid to a boil and add chopped* persimmon.

Cook until softened and use a emulsion blender 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 if 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.

* I used the food processor to chop the persimmon