Persimmon Marmalade

Directions

1. 1
   Cut the tops off the persimmons; scoop out the flesh.
2. 2
   Discard the seeds and cores.
3. 3
   Crush the fruit and cook with the remaining ingredients over medium heat until mixture is thick., taking care not to scorch.
4. 4
   Ladle into hot canning jars, leaving 1/4 inch headspace.
5. 5
   Wipe edges of jars with a clean cloth, place lids and screw bands on fingertip-tight.
6. 6
   Process in boiling water bath for ten minutes.
7. 7
   Remove to a protected countertop and allow to cool undisturbed for 24 hours.