Persimmon Marmalade
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




See below

Preparation

1 Blend enough persimmons to make 2 quarts. Cook for 15 minutes, add 1 cup pure orange juice & 1 cup crushed pineapple. To each cup of mixture, add 3/4 cup sugar. Boil, stirring often, until thick. Pour into jars, seal, do not put in hot water bath.