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
Return to Recipe Page