Fuyu Persimmon, Cranberry, Orange Jam

3¼ pounds Fuyu-type Persimmons
3 whole Valencia oranges
1 12-ounce package cranberries (optional)
6 c. Sugar
1 2-ounce package powdered pectin
½ c. Lemon juice

1. Scoop out pulp from persimmons and place in food processor. Cut ends from oranges, quarter, and add to persimmons. Add lemon juice.

2. Chop the fruit until the orange peel is in small pieces. Place fruit in 6 quart kettle, adding washed cranberries. Stir in sugar and pectin. Stirring constantly, bring mixture to a rolling boil over medium heat. Allow to boil for two minutes, then simmer for one hour to tenderize orange peel. Pour into prepared jelly jars.

Makes 10 6 oz. jars

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