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LOCATION: Recipes >> Preserving >> Persimmon Butter 02

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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.

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