Persimmon Rose Preserves

Today, I decided to put away the rest of my persimmon pulp in the freezer, in 2 cup batches, for future use in salad dressing.  The last 6 cups, unpureed pulp, became an other batch of preserves - with a hint of rose - it came out absolutely fantastic:

Ingredients:

• 6 c persimmon pulp
• 2.5 c sugar
• 1/4 rose water
• pectin per instructions

YIELD:
6 - 8 oz jars
6 - 4 oz jars