Ingredients

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

Instructions

1. 1 Place persimmons into a slow cooker and drizzle with lemon juice.
2. 2 Cover and cook on High for about 2 hours.
3. 3 Open the slow cooker and mash persimmons with a potato masher. Stir in agave syrup, cinnamon, and cloves until incorporated.
4. 4 Cook on Low, uncovered, for 8 hours to overnight, stirring several times to prevent burning during the long cooking period.
5. 5 Close to the end of the cook time, inspect 4 (or more) half-pint jars for cracks and the rings for rust, discarding any defective ones. Immerse in simmering water until persimmon mixture has finished cooking. Wash new, unused lids and rings in warm, soapy water.
6. 6 Purée persimmon mixture with an immersion blender until smooth. If you don't have an immersion blender, purée mixture in batches in a blender, pulsing each batch a few times before leaving it on to purée.
7. 7 Pack persimmon butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids; screw on the rings.
8. 8 Allow to cool to room temperature, then store in the refrigerator.

Nutrition per serving