Persimmon Butter (Canning)
This recipe comes together nearly instantaneously, making a unique treat for the family and guests alike.
INGREDIENTS | MAKES 5–6 PINTS
- 8 cups persimmon purée
- 1 cup orange juice
- 1 ½ cups honey
- Grated zest of 1 orange
Combine all ingredients in a large stockpot; cook over medium-high heat until thick, about 10–15 minutes.
Ladle into sterilized jars, leaving ¼" headspace. Wipe rims; cap and seal. Process in water-bath canner 10 minutes.