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    Persimmon Butter


    Source of Recipe


    Aunt Saunny

    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. Great on toast, buttered biscuits, or English muffins.

 

 

 

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