Persimmon Marmalade
- Ready In:
- 1hr
- Ingredients:
- 4
- Yields:
-
6 half-pints
ingredients
directions
- Cut the tops off the persimmons; scoop out the flesh.
- Discard the seeds and cores.
- Crush the fruit and cook with the remaining ingredients over medium heat until mixture is thick., taking care not to scorch.
- Ladle into hot canning jars, leaving 1/4 inch headspace.
- Wipe edges of jars with a clean cloth, place lids and screw bands on fingertip-tight.
- Process in boiling water bath for ten minutes.
- Remove to a protected countertop and allow to cool undisturbed for 24 hours.
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RECIPE SUBMITTED BY
Molly53
United States