5 c Persimmons; pureed
3 c White sugar
1/4 c Fresh lemon juice
1/2 ts Orange zest; grated
1 pn Ground nutmeg
In a large saucepan over medium-high heat, combine persimmon puree,
sugar, lemon juice, orange zest, and nutmeg. Boil for 30 minutes,
or until slightly thickened.
Pour into sterilized jars and seal. Store in the freezer.
As made by my Grandmother, Helen Moore. From a handwritten index
card I found in an old Jewel Tea Co recipe book.
