Persimmon Butter - cooking recipe

Ingredients

6 c. persimmon pulp
3 c. sugar (to taste)
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
1/4 tsp. nutmeg
1 tsp. grated orange peel (optional)

Preparation

Cook the persimmon pulp slowly with a little water, stirring often. Cook together until thick and brown.
Put in hot sterilized jars and seal.
Yields nine 1/2 pints.