Persimmon Butter Recipe

This persimmon butter recipe is the perfect way to use up a harvest of persimmons. Your morning toast will thank you!

My sister-in-law has two persimmon trees in her backyard. Thanksgiving day, she sent me home with 8 bags…. that’s right…. 8! I’ve made 6 crock pots of persimmon base, and I still have 7 bags to go. This is gonna be interesting.

A row of persimmons sit waiting to be made into this Persimmon Butter Recipe.

In light of this, you will probably be seeing a lot of persimmon recipes here in the near future. Please forgive me, but I don’t like to waste anything. So somehow, I have to get through all the remaining 7 bags,

This is the first time I’ve ever made persimmon butter. And it certainly won’t be the last.

The spices on this turned out a bit strong, so I think the next time, I’ll cut back a bit. But it’s still really delicious. It has a “pumpkin-y”  flavor and texture. Really yummy.



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A row of persimmons sit waiting to be made into this Persimmon Butter Recipe.

Persimmon Butter Recipe

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Course: Condiments, Fruit
Cuisine: American
Prep Time: 30 minutes
Cook Time: 9 hours
Total Time: 9 hours 30 minutes
Servings: 3 quarts (approximately)


  • 4 Quart Slow Cooker


  • persimmons (enough to fill a 4 quart slow cooker when cut into fourths.)
  • 3 tsp. pumpkin pie spice (see link above)
  • 6 cups water
  • 1 cup honey (1 1/2 cups if you like things on the sweeter side)
  • 2 tsp. ground cinnamon


  • Clean and cut your persimmons and place in the slow cooker with water and dry spices.
  • Cook on high temp over night. The next morning, they should be quite brown in color.
  • Push/mash the persimmons through a metal, fine-meshe sieve into a large pot. Add the honey and bring to a soft boil. Continue cooking until you have a nice, overly thick "apple-sauce" like consistency.
  • Store in the refrigerator.
  • Side Note: My sister-in-law asked if I could make some persimmon jam for her to give to family as gifts this holiday season.
    You can easily do the same by cooking the persimmons with only 2 tbsp. ground cinnamon in the crock pot. Push through the sieve and then boil 3 cups persimmon base, 1 cup water, 6 cups sugar and 1 package pectin in a large pot until you have a thick, boiled down liquid. Pour into jars, seal and refrigerate.


Note: Nutrition data is not available for this recipe.

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  1. Anonymous says:

    Esdahm – I don’t know a lot about canning, but I don’t think there is enough acid in it to can. That’s why most people don’t can pumpkin putter either, or so I’ve been told. Again, I don’t know anything about canning. You may have to go to a canning site and show them the recipe. Sorry!

  2. graciouspantry says:

    I have a 4 quart slow cooker. The pot was nearly full.

  3. What firmness or how ripe should the persimmons be to make this butter? I have 2 trees out back full of beautiful orange ones right now and I am wanting to make this so bad!!! Thank you for this amazing website!

    1. The Gracious Pantry says:

      Jenna – Which type of persimmons do you have?

  4. I think it’s called the jiro. It’s not the red hachiya kind. So it’s flatter and not round

    1. The Gracious Pantry says:

      Jenna – I looked it up and it appears that they are treated the same as a fuyu persimmons. So you should just be able to cut them and put them in the pot.

  5. Thank you so much! I plan to tackle this tomorrow so I will let you know how it turns out! Thank you for your fast response!

    1. The Gracious Pantry says:

      Jenna – My pleasure! Please do let me know! 🙂

  6. WELP- the first batch didnt turn out so I am loading up the slow cooker and trying again! Wish me luck!

    1. The Gracious Pantry says:

      Jenna – What do you mean by “didn’t turn out”? What happened?

  7. Do you peel the persimmons or just cut them up?

    1. The Gracious Pantry says:

      Sarah – I just cut them up.

  8. Hey! I cooked my persimmons last night and even though they were super ripe-some almost bags of juice-they had a bit of the puckery persimmon taste this morning. I’m in the second cooking phase right now and after adding the honey the taste is better. I’m thinking they will make a good Jamaican Jerk base with my habanero peppers. I’ll let you know!

    1. The Gracious Pantry says:

      Fran – Sounds yummy! Let me know how it turns out!

  9. Hi, I just wanted to verify, why you cook the persimmon so long? It is naturally soft in just a couple of weeks. Why not blend and make the jam with just the pulp like other fruit recipe’s. I will scoop the pulp out and spread it on bread without cooking. It is wonderful. We have a Fuyu tree in our yard and love them fresh, or dehydrated for winter snacking.

    1. The Gracious Pantry says:

      Pat – If you prefer to do it that way, that’s great! This is simply the way my family has always done it. 🙂

  10. I don’t have a tree or extra persimmons laying around ::::::jealous:::::: So I’m chucking out $2 each, so please don’t take this as me disagreeing/questioning your recipe. I’m just seriously asking (you know I love your stuff) Anyway, do the spices kinda really cover up the persimmon taste? I mean could I use a pumpkin or delicata squash and get kinda the same thing… or do you really taste the persimmon…. I ♥️ me some persimmons and just want to make sure it’ll still taste like them before I try. #lovethefuyu #notcrazyabouttheheartshapedsouthernones

    1. The Gracious Pantry says:

      Jennifer – If it’s a concern, you can certainly make this without the spices or cut them in half. They aren’t necessary. The process will still yield persimmon butter without the spices.

  11. Beth Jarvi says:

    Can I use sugar instead of honey ? Why add water ??? I just put pulp in slow cooker with spices and not much sugar and cook away !!!! Yum !!!!

    1. The Gracious Pantry says:

      Beth – You can, but it won’t be clean. Sugar is very processed. The water simply allows for the longer cooking time without burning the persimmons. If it works without water for you, great! 🙂

  12. I have the longer persimmon, I turned them leave side down to ripen, then cut off stem and scooped out with a spoon, and ran through sieve. Froze the pulp in ice cube trays.