Title: Persimmon Butter
Categories: Jam Fruit
Yield: 5 Pints

8	c	Persimmon puree
1	c	Orange juice
1 1/2	c	Honey
		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.

Typed for you by Loren Martin Cyberealm BBS and home of KookNet Watertown NY 315-786-1120

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