Persimmon Marmalade

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 2 quarts ripe persimmons
• 3/4 cup honey
• 1 cup orange juice (fresh is best)
• 1 orange, grated rind of

Recipe

• 1 cut the tops off the persimmons; scoop out the flesh.
• 2 discard the seeds and cores.
• 3 crush the fruit and cook with the remaining ingredients over medium heat until mixture is thick., taking care not to scorch.
• 4 ladle into hot canning jars, leaving 1/4 inch headspace.
• 5 wipe edges of jars with a clean cloth, place lids and screw bands on fingertip-tight.
• 6 process in boiling water bath for ten minutes.
• 7 remove to a protected countertop and allow to cool undisturbed for 24 hours.