Title: Persimmon butter
 Categories: Jelly/jam, Fruits, Cyberealm
      Yield: 5 Pints
 
      8 c  Persimmon puree
      1 c  Orange juice
  1 1/2 c  Honey
           Grated rind of 1 orange
 
  Combine all ingredients in an enameled or stainless steel kettle and
  cook over medium-high heat until thick, about 10-15 minutes. Ladle
  into hot jars and seal. Process pint jars for 15 minutes in boiling
  water bath. Makes about 5 pints.  Try on toast or English muffins.