Barbara's Persimmon Jam

Recipe Ingredients

2		Ripe fresh persimmon pulp
1 cup	198g / 7oz	Sugar
1 cup	237ml	Orange juice
		Grated rind of 1 orange

Recipe Instructions

Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat, stirring often until thickened, usually about 20 minutes. Pour into sterilized half-pint jars and seal at once.

This recipe yields about 6 half-pint jars.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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