Persimmon Marmalade

Wash and cut up Persimmons, discarding seeds and core. You need:

8 cups ripe Persimmon pulp

Mash the pulp and combine in a large saucepan with:

1 cups sugar

1 cups orange juice

Grated peel of 1 orange

- Cook over low heat, stirring frequently, until thick.

- Spoon into hot, clean, half-pint jars and seal.

(Makes 6 half-pint jars)