Persimmon Spice Fruit Butter

1. 1

   Put the persimmons in a slow cooker and drizzle with lemon juice. Cover the slow cooker.

2. 2

   Cook on High for about 2 hours.

3. 3

   Mash the persimmons with a potato masher. Stir in the agave syrup, cinnamon, and cloves until blended. Cover the slow cooker.

4. 4

   Cook on Low, uncovered, for 8 hours to overnight, stirring several times to prevent burning during the cooking time.

5. 5

   Check 4 (or more) half-pint jars for cracks and rings for rust, discarding any that are defective. Keep them submerged in simmering water until the persimmon mixture is ready. Wash new, unused lids and rings in warm, soapy water.

6. 6

   Purée the persimmon mixture with an immersion blender until smooth (or purée in batches in a blender).

7. 7

   Fill hot, sterilized jars with the persimmon butter, leaving 1/4 inch of headspace. Slide a clean knife or thin spatula around the inside of the jars to release air bubbles. Wipe the rims with a damp paper towel to remove any residue. Place the lids on and screw the rings on tightly.

8. 8

   Let cool to room temperature, then store in the refrigerator.

• Calories 7.65 kcal Low Source
• Protein 0.13 g Low Source
• Carbs 1.81 g Moderate
• Total Fat 0.01 g Low Source
• Saturated Fat 0.01 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 23.46 mg Low Source
• Fiber 0.32 g Low Source
• Sugar 1.45 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 0.6 mg Low Source
• Iron 0.0 mg Low Source
• Potassium 30.66 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.71 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
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