Persimmon Marmalade

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • 2
    quarts ripe persimmons
  • 34
    cup honey
  • 1
    cup orange juice (fresh is best)
  • 1
    orange, grated rind of
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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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