Persimmon Marmalade - cooking recipe

Ingredients

2 qt. ripe persimmons
1 c. sugar
1 c. orange juice
grated rind of 1 orange

Preparation

Wash, cut up and press persimmons through sieve.
Measure pulp.
To each cup of pulp, add one cup sugar and cook slowly 20 minutes, stirring constantly.
(Do not boil as jam will become bitter.)
Pour in sterilized jelly jars to within 1/4-inch of top. Put on scalded caps and screw bands firmly tight.
Process 10 minutes in boiling water bath.
Each cup of pulp makes about 1/2 pint jam.