Persimmon Butter
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




8 cups Persimmon puree
1 cup Orange juice
1 1/2 cups Honey
Grated rind of 1 orange

Preparation

1 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. 2 Makesabout 5 pints. Try on toast or English muffins.