2 quarts ripe fresh
persimmon pulp
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1 cup orange juice
grated rind of 1 orange
Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat, stirring often until thickened, usually about 20 minutes.
Pour into sterilized half-pint jars and seal at once.
This recipe yields about six half-pint jars.
courtesy justfruitrecipes.com


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