Persimmon lemon marmalade is a creamy, tart condiment, perfect for spreading on toast and biscuits.
Mixing flavors to create new and exciting recipes is what canning and cooking are all about for me. The flavor combination of lemon marmalade and persimmon butter was a huge success!
The creamy texture of persimmons and the and tartness of Meyer lemons meld together to create a wow-za mouthful of flavors in this persimmon lemon marmalade recipe.
- 4 cups peeled and chopped persimmons
- 3 cups Meyer Lemons
- 3 ½ cups sugar
- Clean the lemons and persimmons using cold water, rubbing gently with a clean cloth or soft food brush
- Cut the lemons in half and juice, reserve juice
- Using a very sharp knife, slice the lemons crosswise as thinly as possible to achieve a smoother, creamier marmalade. A time consuming effort but well worth the time, it really makes a big difference in the marmalade texture.
- Peel persimmons and discard peels, cut persimmons into chunks
- Add lemons to a large heavy bottom stock pot and cover them with cold water.
- Bring to a boil until the lemon peel is tender, about 10-15 minutes.
- Drain and rinse the peels thoroughly with cold water. Rinse out the pot too.
- Return lemons to the pot, add chopped persimmons and 1 ½ cups water and bring to a boil
- Stir in 3 ½ cups sugar
- Reduce heat to simmer. Cook until mixture is thick and creamy, about 1 hour
- Taste and add up to 1 ½ cups sugar to taste.
- Stir in ½ cup reserved lemon juice
- (freeze or can remaining juice after removing pips)
- Remove marmalade from heat
- Pips will turn a dark brown during cooking, remove as many as possible before packing jars
- Pour hot marmalade into prepared jars leaving ¼ inch headspace, using a butter knife, remove air bubbles by sliding the blade around the jar edges
- Wipe rims with clean towel and cover with lids and rims
- Process in a hot water bath for 15 minutes
- For detailed sterilization instructions visit this link: http://wp.me/p2MUuI-sr
- Disclaimer: When canning always follow the manufacturer's guidelines for jar sterilization and processing foods. See National Center for Home Food Preserving (http://nchfp.uga.edu/publications/publications_usda.html)