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Marmalade
| 3 | Persimmons, ripe |
| 2 | Lemons, finely grated rind and juice |
| 1 cup | Sugar |
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Directions
- Quarter the persimmons and peel. Cut the flesh into small dice.
- Combine with the lemon rind and juice in a medium saucepan. Stir in the sugar.
- Simmer on low heat, stirring often, for about 20 minutes or until thick.
- Pour into a sterilised jar and cool. Cover and refrigerate until required.