Persimmon Butter - cooking recipe

Ingredients

2 quarts persimmons (pulp only)
1 cup orange juice
sugar

Preparation

Cook pulp and orange juice together in a double boiler until thick.
Measure and add 3/4 cup sugar for each cup pulp.
Continue cooking until desired consistency is reached.
Pour into hot, sterilized jars and seal by processing in a boiling water bath for ten minutes.