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Spiced Persimmon Butter

Cathy
  • 640 minutes
  • Serves 64

INGREDIENTS

20

ripe Fuyu persimmons, peeled and coarsely chopped

1

lemon, juiced

1 tsp

ground cinnamon

1/4 tsp

ground cloves

1/4 cup

agave syrup

4

half-pint canning jars with lids and rings