Persimmon Marmalade

1. 1

   Cut the tops off the persimmons; scoop out the flesh.

2. 2

   Discard the seeds and cores.

3. 3

   Crush the fruit and cook with the remaining ingredients over medium heat until mixture is thick., taking care not to scorch.

4. 4

   Ladle into hot canning jars, leaving 1/4 inch headspace.

5. 5

   Wipe edges of jars with a clean cloth, place lids and screw bands on fingertip-tight.

6. 6

   Process in boiling water bath for ten minutes.

7. 7

   Remove to a protected countertop and allow to cool undisturbed for 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.