- 4 cups peeled and chopped persimmons
- 3 cups Meyer Lemons
- 3 1/2 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 1/2 cups water and bring to a boil
- Stir in 3 1/2 cups sugar
- Reduce heat to simmer. Cook until mixture is thick and creamy, about 1 hour
- Taste and add up to 1 1/2 cups sugar to taste.
- Stir in 1/2 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 1/4 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)