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.