This recipe comes together nearly instantaneously, making a unique treat for the family and guests alike.

1. Combine all ingredients in a large stockpot; cook over medium-high heat until thick, about 10–15 minutes.

2. Ladle into sterilized jars, leaving ¼" headspace. Wipe rims; cap and seal. Process in water-bath canner 10 minutes.

• MAKES 5–6 PINTS

• INGREDIENTS

• 8 cups persimmon purée

• 1 cup orange juice

• 1 ½ cups honey

• grated zest of 1 orange