Persimmon Butter

• 1 pound Persimmons, Sliced, Peeled And Seeded
• 1/4 cups Honey
• 1 cup Water
• 1/4 cups Lemon Juice
• 1/2 teaspoons Cardamom, Ground
• 1/2 teaspoons Nutmeg
• 2 teaspoons Vanilla Extract

1. In a large pot, add all ingredients and mix well.
2. Set the burner to medium-low heat.
3. Cook uncovered for about 1 hour or until the persimmons are fork tender.
4. Let cool.
5. With an immersion blender, process until smooth.
6. Alternately you can process in a blender.
7. Pour butter into sterilized Mason jar and refrigerate until ready to use.

honey, water, lemon juice, cardamom, nutmeg, vanilla

Taken from tastykitchen.com/recipes/appetizers-and-snacks/persimmon-butter/ (may not work)