Sunday, April 1, 2012

Persimmon Butter









There's a lot of wonderful fruit here, but sometimes I miss the berries and amazing apples that make such great jam and fruit butter in the states. There was a marked overflow of ripe persimmons at the market last week, though, and it seemed like the perfect opportunity to make persimmon butter. Persimmon butter is richly sweet in an ancient kind of way, like honey and medjool dates, like what I imagine manna might have tasted like. It's exactly what I want to have in the fridge to spread on toast, or English muffins. Sometimes fresh guava juice only gets you so far.

Persimmon Butter

1 kilo (~ 2 lbs.) very ripe persimmons
1/4 kilo (~ 8 oz.) white sugar
juice of 1 rangpur lime (what I had from the market, I know my life is hard, or 1 lemon)

Remove tops of persimmons and place the fruit in a large, heavy-bottomed pot. Add the sugar and lime/lemon juice and bring the mixture to a simmer. Cook everything together gently for 10 minutes, stirring occasionally, then turn of the heat and let it cool off a bit. Strain the mixture, pressing through as much fruit as possible, then pour it back into the pot and bring it back up to a simmer, stirring frequently and making sure to scrape the bottom often, until thickened. Pour into sterilized jars, cap them, and let them cool on the counter. When the jars are cool, store in the fridge (I'm sure you could can this for real, but I knew there was no way the butter would last that long for it to be necessary, so I didn't bother). Makes 2, 8 oz. jars. 

Mermelada de Caqui

1 kilo de caquis, muy maduros
1/4 kilo de azúcar blanca
jugo de un limón o una lima mandarina

Quita las hojas de los caquis y colocalos en una olla grande de fondo grueso. Echale el azúcar y el jugo de limón/lima, y pon la mezcla a hervir lentamente. Cocina todo con fuego bajo, revolviendo cada tanto, por 10 minutos, después apaga el fuego y deja la mezcla enfriar un toque. Pasale por un colador, utilizando una cucharada para pasar toda la fruta posible, después devuelve la mezcla a la olla y cocinala otra vez con fuego bajo, revolviendo con mucha frecuencia y fijando bien que no se esta pegando al fondo, hasta que esté espesa. Echale a jarras esterilizadas, tapalas y dejalas enfriar. Guardalas en la heladera. Rinde 2 jarritos de 250 g.

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