2 Quarts ripe fresh persimmon pulp
1 Cup sugar
1 Cup orange juice
grated rind of 1 orange
Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat,
stirring often until thickened, usually about 20 minutes.
Pour into sterilized half-pint jars and seal at once. This recipe makes 6 half-pint jars.