This warm-spiced persimmon butter recipe is made in the slow cooker and brings a unique fruity taste to your morning toast or muffin — makes a nice gift.
Preparation Time
40 mins
Cooking Time
10 hr
Total Time
10 hr 40 mins
Calories
14 Calories
Recipe Instructions
Step 1
Place persimmons into a slow cooker; drizzle with lemon juice. Cover the slow cooker.
Step 2
Cook on High for about 2 hours.
Step 3
Mash persimmons with a potato masher. Stir in agave syrup, cinnamon, and cloves until incorporated. Cover the slow cooker.
Step 4
Cook on Low, uncovered, for 8 hours to overnight, stirring several times to prevent burning during the cooking period.
Step 5
Inspect 4 (or more) half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until persimmon mixture is ready. Wash new, unused lids and rings in warm, soapy water.
Step 6
Purée persimmon mixture with an immersion blender until smooth (or purée in batches in a blender).
Step 7
Pack persimmon butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 8
Cool to room temperature, then store in the refrigerator.
Ingredients
1 teaspoon ground cinnamon
1 medium lemon, juiced
20 ripe Fuyu persimmons, peeled and coarsely chopped
