Spiced Persimmon Butter

Directions

• Place persimmons into a slow cooker; the amount should fill a 3-quart cooker nearly to the top
• Drizzle the lemon juice over the persimmons, cover the cooker, and cook on High for about 2 hours 
• Mash the persimmons in the cooker with a potato masher
• Stir in the cinnamon, cloves, and agave syrup, set the cooker to Low, and cook uncovered 8 hours or overnight 
• Stir several times if possible, to prevent burning during the long cooking period
• In the morning, transfer the persimmon mixture to a blender, filling the pitcher no more than halfway full
• Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the persimmon butter moving before leaving it on to puree
• Puree in batches until smooth. If you have an immersion blender, you can puree the persimmon butter right in the cooker if desired
• Sterilize the jars and lids in boiling water for at least 5 minutes
• Pack the 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 lids, and screw on rings
• Allow the jars to cool to room temperature, then refrigerate the jars; persimmon butter will keep for several weeks