Go to: Just Fruit Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
3 c Persimmon pulp
2 c Sugar
1 tb Fresh lemon juice
1/2 ts Lemon zest
Make pulp (3-4 persimmons). Combine with sugar in a heavy medium
non-corrosive saucepan. Cook over low, stirring constantly, until
thickened and opaque, about 15 minutes. Do not boil. Remove from
heat, stir in juice and zest. Pour into sterile jars and seal.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.