Copyright © 2014 The FOURnet Information Network. All rights reserved.

PERSIMMON MARMALADE 
8 c. ripe persimmon pulp
1 c. sugar
1 c. orange juice
Grated peel of 1 orange

Wash and cut up persimmons, discard seeds and core. Mash fruit and combine with sugar, orange juice and peel in a large saucepan. Cook over low heat, stirring frequently, until thick. Spoon into hot, clean, half-pint jars and seal. 6 half-pint jars.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s