Ingredients

20 ripe Fuyu persimmons, peeled and coarsely chopped

1 lemon, juiced

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 cup agave syrup

4 half-pint canning jars with lids and rings

Directions

Place persimmons into a slow cooker; 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.