Persimmon Marmalade

A nifty recipe for an autumn fruit from Preserved and Pickled. Cooking time is approximate.

• Ready In: 1 hr
• Yields: 6 half-pints

Ingredients

• 2  quarts  ripe  persimmons
• 3⁄4 cup honey
• 1  cup  orange juice (fresh is best)
• 1  orange, grated rind of

Directions

1. Cut the tops off the persimmons; scoop out the flesh.
2. Discard the seeds and cores.
3. Crush the fruit and cook with the remaining ingredients over medium heat until mixture is thick., taking care not to scorch.
4. Ladle into hot canning jars, leaving 1/4 inch headspace.
5. Wipe edges of jars with a clean cloth, place lids and screw bands on fingertip-tight.
6. Process in boiling water bath for ten minutes.
7. Remove to a protected countertop and allow to cool undisturbed for 24 hours.