Prep Time:
40 mins
Cook Time:
10 hrs
Total Time:
10 hrs 40 mins
Servings:
64
Yield:
4 (half-pint) jars butter
Ingredients
Directions
Place persimmons into a slow cooker; drizzle with lemon juice. Cover the slow cooker.
Cook on High for about 2 hours.
Mash persimmons with a potato masher. Stir in agave syrup, cinnamon, and cloves until incorporated. Cover the slow cooker.
Cook on Low, uncovered, for 8 hours to overnight, stirring several times to prevent burning during the cooking period.
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.
Purée persimmon mixture with an immersion blender until smooth (or purée in batches in a blender).
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.
Cool to room temperature, then store in the refrigerator.
Cook’s Note
20 peeled and chopped persimmons should fill a 3-quart slow cooker nearly to the top. But since the size of persimmons varies, the yield for this recipe is approximate. I like to have a couple of extra jars ready just in case I can fill 1 or 2 more.
Nutrition Facts (per serving)
| 14 | Calories |
| 4g | Carbs |
| 0g | Protein |
