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2 quarts ripe fresh persimmon pulp
1 cup sugar
1 cup orange juice
grated rind of 1 orange
Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat, stirring often until thickened, usually about 20 minutes. Pour into sterilized half-pint jars and seal at once.
This recipe yields about 6 half-pint jars.
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