Crockpot Persimmon ButterSubmitted by: ERICALYNNE5
25 persimmons, peeled and cut into 1/8ths.
1 Lemon juiced
1 tsp ground clove
1.5 cups splenda
1 Tbsp Cinnamon
2. Cook in crock pot on low for 8 hours.
3. Transfer to blender in small batches, blend until smooth.
4. Transfer to smaller containers.
5. Keeps for roughly one week, freeze containers you won't use quickly.
Number of Servings: 120
Recipe submitted by SparkPeople user ERICALYNNE5.
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I wouId rate as 4 star but site would not allow. I made half a batch as that is the amount of persimmons I had. It would have helped to know the measurements in cups and tablespoons for the persimmons and lemons as the size varies greatly. It tasted great and the whole house smelled wonderful. - 12/12/12