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| Barbara's Persimmon Jam
2 quarts of ripe fresh persimmon pulp
1 cup of sugar
1 cup of orange juice
grated rind of 1 orange
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"
S(Formatted for MC5):
"11-22-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"6 half-pints"
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