Persimmon Cranberry Pie Filling

Persimmon Cranberry Pie Filling
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Prep Time 10 mins
Cook Time 1 d 1 hr
Total Time 1 d 1 hr 10 mins
Course Appetizer, Dessert
Cuisine American
Servings 20


  • 3 1/2 lbs Fuyu Persimmons (6 cups peeled and cut)
  • 2 cups fresh or frozen (thoroughly thawed) cranberries
  • 1/2 cup Clear Jel
  • 1 1/2 cups sugar
  • 1 1/2 cup apple, white grape, or pear juice  
  • 4 T. bottled lemon juice


  • Yields 2 quarts


  • Peel and cut persimmons into slices as if you are making a pie filling. 


  • In a stockpot, mix the sugar, Clearjel, 1/2 t. cinnamon, 1/4 t. nutmeg together. Add the apple juice, stir to mix well.
  • Bring to a boil and cook until thick and bubbly, stirring frequently. Remove from heat. Add the  lemon juice. Fold persimmon/cranberries into mixture.

Filling jars

  • Pack the persimmon/cranberries into hot, sterilized pint or quart size canning jars. Best way to fill is in layers.
  • Using the funnel ladle one large scoop and using the spatula press the fruit down in the jar to remove the bubbles.
  • Continue filling using this technique so that you work your way up the jar with as little air bubbles as possible. Fill the jars to 1 1/2" headspace. Make sure to measure accurately.


  • Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 25 minutes at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed.
  • The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.  
  • If you need Clear Jel you can order it from the Hoosier Hill Farms!
Keyword Cranberry, Persimmon Cranberry Pie Filling, Pie Filling