PERSIMMON BUTTER
A delicious, unusual fruit spread at its best when the fruit is very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Fruit
Time 45m
Yield 3 pints
Number Of Ingredients 3
Steps:
- Cook pulp and orange juice together in a double boiler until thick.
- Measure and add 3/4 cup sugar for each cup pulp.
- Continue cooking until desired consistency is reached.
- Pour into hot, sterilized jars and seal by processing in a boiling water bath for ten minutes.
Nutrition Facts : Calories 37.2, Fat 0.2, Sodium 0.8, Carbohydrate 8.6, Fiber 0.2, Sugar 6.9, Protein 0.6
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