Recipe by mollypaul
A delicious, unusual fruit spread at its best when the fruit is very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Top Review by SassyStew
An unusual and pleasing spread to add to the gift baskets this year. I significantly reduced the sugar - 2 cups for 6 cups of puree - and added 2 tsp of Penzey Cake Spice (cinnamon, ginger, etc.) I used the juice of one orange, and will probably add zest if I make it agian (I don't usually have such a huge persimmon windfall!) I let it simmer until it was quite thick and got 6 half pints. It must be stirred frequently over very low heat to keep it from sticking. I did not use a double boiler.
- 1892.0 ml persimmons (pulp only)
- 236.59 ml orange juice
Directions See How It's Made
- Cook pulp and orange juice together in a double boiler until thick.
- Measure and add 3/4 cup sugar for each cup pulp.
- Continue cooking until desired consistency is reached.
- Pour into hot, sterilized jars and seal by processing in a boiling water bath for ten minutes.