Clean and cut your persimmons and place in the slow cooker with water and dry spices.
Cook on high temp over night. The next morning, they should be quite brown in color.
Push/mash the persimmons through a metal, fine-meshe sieve into a large pot. Add the honey and bring to a soft boil. Continue cooking until you have a nice, overly thick "apple-sauce" like consistency.
Store in the refrigerator.
Side Note: My sister-in-law asked if I could make some persimmon jam for her to give to family as gifts this holiday season.You can easily do the same by cooking the persimmons with only 2 tbsp. ground cinnamon in the crock pot. Push through the sieve and then boil 3 cups persimmon base, 1 cup water, 6 cups sugar and 1 package pectin in a large pot until you have a thick, boiled down liquid. Pour into jars, seal and refrigerate.
Note: Nutrition data is not available for this recipe.