Recipe Archives->Preserving->Persimmon Butter 02

 
Persimmon Butter
Yield: 5 Pints 
      
8 c persimmon puree 
1 c orange juice 
1 1/2 c honey  
1 grated rind of 1 orange
  
Combine all ingredients in an enameled or stainless steel kettle
and cook over medium-high heat until thick, about 10-15 minutes.
Ladle into hot jars and seal. Process pint jars for 15 minutes in
boiling water bath. Makes about 5 pints.  Try on toast or English
muffins.

Printable version: persimmon-butter02.txt.