Make and share this Persimmon Marmalade recipe from Food.com.
Provided by Molly53
Categories Fruit
Time 1h
Yield 6 half-pints
Number Of Ingredients 4
Steps:
- Cut the tops off the persimmons; scoop out the flesh.
- Discard the seeds and cores.
- Crush the fruit and cook with the remaining ingredients over medium heat until mixture is thick., taking care not to scorch.
- Ladle into hot canning jars, leaving 1/4 inch headspace.
- Wipe edges of jars with a clean cloth, place lids and screw bands on fingertip-tight.
- Process in boiling water bath for ten minutes.
- Remove to a protected countertop and allow to cool undisturbed for 24 hours.
Nutrition Facts : Calories 157.7, Fat 0.1, Sodium 2.1, Carbohydrate 41.8, Fiber 0.7, Sugar 40.3, Protein 0.6
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