Persimmon Butter

Recipe by Molly53
READY IN: 45mins
YIELD: 3 pints
UNITS: US

INGREDIENTS

Nutrition
  • 2
    quarts persimmons (pulp only)
  • 1
    cup orange juice
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DIRECTIONS

  • 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.
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