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8 c Persimmon puree
1 c Orange juice
1 1/2 c Honey
Grated rind of 1 orange
Combine all ingredients in an enameled or stainless steel kettle and cook over medium-high heat until thick, about 10-15 minutes. Ladle into hot jars and seal. Process pint jars for 15 minutes in boiling water bath. Makes about 5 pints. Try on toast or English muffins.
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