Slow Cooker Spiced Persimmon Butter Recipe

Ingredients

• 20 ripe Fuyu persimmons, peeled and coarsely chopped
• 1 medium lemon, juiced
• 0.25 cup agave syrup
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground cloves

Instructions

1. Place prepared persimmons in your slow cooker and drizzle with lemon juice. Cover with the lid.
2. Cook on High heat for approximately 2 hours, or until softened.
3. Mash the softened persimmons thoroughly using a potato masher. Incorporate agave syrup, cinnamon, and cloves, stirring until well combined. Cover the slow cooker again.
4. Continue cooking on Low heat, uncovered, for 8 hours or overnight. Remember to stir occasionally to prevent scorching during the extended cooking time.
5. Carefully examine at least 4 half-pint jars for any cracks or rust on the rings, discarding any damaged ones. Submerge the jars in simmering water to sterilize them until the persimmon butter is ready. Wash new lids and rings in warm, soapy water and set aside.
6. Use an immersion blender to purée the persimmon mixture until it reaches a smooth consistency. Alternatively, purée it in batches using a regular blender.
7. Carefully pack the hot persimmon butter into the sterilized jars, leaving about ¼ inch of headspace at the top. Insert a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims clean with a moist paper towel to remove any residue. Secure the lids and screw the rings on tightly.
8. Allow the jars to cool to room temperature completely before storing them in the refrigerator. Enjoy your homemade spiced persimmon butter!

Nutrition

• Calories: 14 kcal
• Fiber Content: 0 g
• Sugar Content: 1 g
• Sodium Content: 0 mg
• Protein Content: 0 g
• Carbohydrate Content: 4 g
• Unsaturated Fat Content: 0 g