Spiced Persimmon Butter

Recipe View Combine the prepared persimmons and lemon juice in a slow cooker. Cover and cook on high for approximately 2 hours, or until the persimmons are softened.

Recipe View Uncover the slow cooker and mash the softened persimmons using a potato masher until a chunky consistency is achieved. Stir in the agave syrup, ground cinnamon, and ground cloves, ensuring they are evenly distributed. Set the slow cooker to low and continue cooking, uncovered, for 8 hours to overnight. Stir the mixture periodically, ideally every few hours, to prevent sticking and ensure even cooking.

Recipe View Prepare your canning jars while the persimmon butter simmers. Inspect at least 4 half-pint jars and their corresponding rings for any cracks or rust. Discard any defective items. Submerge the acceptable jars in simmering water to sterilize them. Wash new lids and rings in warm, soapy water.

Recipe View Once the slow cooking is complete, use an immersion blender to puree the persimmon mixture directly in the slow cooker until smooth. Alternatively, transfer the mixture in batches to a regular blender, pulsing a few times before blending continuously until smooth.

Recipe View Carefully ladle the hot persimmon butter into the sterilized jars, leaving approximately 1/4 inch of headspace at the top. After filling each jar, use a knife or thin spatula to gently run around the inside, releasing any trapped air bubbles. Wipe the rims of the jars with a clean, damp paper towel to remove any food residue. Center the lids on the jars, then screw on the rings until they are fingertip-tight.

Recipe View Allow the filled jars to cool completely at room temperature. As they cool, you may hear a popping sound, indicating that the lids have sealed properly. Once cooled, store the jars in the refrigerator.