• Yields 2 quarts

Preparation

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

Cooking

• 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.

Processing

• 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!