Persimmon pulp is ridiculously easy to make and makes a wonderful base for many recipes including persimmon bread, jam and candy.
Put water and cinnamon in a large slow cooker.
Clean and cut your persimmons into quarters. Fill your slow cooker, put the lid on and cook overnight. They will be brown when they are finished cooking.
Work in small batches as you mash the persimmons through a sieve into a large pot. You should have something similar to apple sauce when you are finished.
That's it! That's persimmon pulp. If you have tons of it like I do, simply fill some 1 gallon zip lock bags and place in the freezer for later use.
Please Note: Nutrition data is not available for this recipe.