Persimmon Jam

2 quarts ripe fresh persimmon pulp
1 cup sugar
1 cup 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.

Printer friendly version: Persimmon Jam

Click Back to return here.