Recipe Archives->Preserving->Persimmon Marmalade
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Persimmon Marmalade Blend enough persimmons to make 2 quarts. Cook for 15 minutes, add 1 cup pure orange juice and 1 cup crushed pineapple. To each cup of mixture, add 3/4 cup sugar. Boil, stirring often, until thick. Pour into jars, seal.
Printable version: persimmon-marmalade.txt.
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