Persimmon Butter

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READY IN:
45mins
YIELD:
3 pints
UNITS:
US

Ingredients Nutrition

  • 2 quarts persimmons (pulp only)
  • 1 cup orange juice
  • sugar

Directions

  1. Cook pulp and orange juice together in a double boiler until thick.
  2. Measure and add 3/4 cup sugar for each cup pulp.
  3. Continue cooking until desired consistency is reached.
  4. Pour into hot, sterilized jars and seal by processing in a boiling water bath for ten minutes.

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