Crockpot Persimmon Butter
- Minutes to Prepare:
- Number of Servings: 120
Ingredients
25 persimmons, peeled and cut into 1/8ths.1 Lemon juiced1 tsp ground clove1.5 cups splenda1 Tbsp Cinnamon
1. Place peeled persimmons into a crockpot with Lemon juice, clove, cinnamon, and splenda. (if not ripe enough cook with lemon juice for 2 hours and mash before adding other ingredients)
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.
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.
Nutritional Info Amount Per Serving
- Calories: 24.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.4 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.3 g
- Protein: 0.2 g
Member Reviews
-
1MANKNEY
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