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
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