| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Persimmon pulp |
| 2 |
c |
Sugar |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Lemon zest |
INSTRUCTIONS
Make pulp (3-4 persimmons). Combine with sugar in a heavy medium
non-corrosive saucepan. Cook over low, stirring constantly, until thickened
and opaque, about 15 minutes. Do not boil. Remove from heat, stir in juice
and zest. Pour into sterile jars and seal.
Posted to MC-Recipe Digest V1 #354
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
Date: Fri, 27 Dec 1996 16:54:18 -0800 (PST)
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