Spiced Persimmon Butter - cooking recipe

Ingredients

12 cups fuyu persimmons, peeled, seeded, chopped
2 cups filtered water
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
3/4 cup maple syrup
1/2 cup lemon juice
1 teaspoon vanilla extract

Preparation

Combine persimmons and water in a sauce pan. Simmer, covered, until persimmons are soft. Stirring frequently to prevent the bottom from burning.
Use an immersion blender or upright blender to puree the persimmons and their cooking liquid.
Strain into a crockpot using a fine mesh sieve. Stir in the remaining ingredients and cook on low until thickened to your liking, about 4 hours. Alternately, simmer on the stove, stirring frequently to prevent burning.
Transfer the persimmon butter into sterilized half pint jars. Wipe the rims and screw on the lids finger tight. Water bath can for 13 minutes.