4 cups peeled, cubed fuyu persimmons
3 tablespoons powdered pectin
3 tablespoons lemon juice
juice and zest of 2 Moro blood oranges
1/2 cup brandy (optional)
2 1/3 cups sugar
Prep jars/lids for canning. Place the plums into a large, heavy bottomed pan. Add the sugar, liquids and zest. Bring to a boil, stirring until it begins to reduce and thicken. Stir in the pectin. Continue cooking at a low (rolling) boil for 2-3 minutes or until it looks thick and jammy. Use an immersion blender if necessary to eliminate any large chunks. Fill the jars leaving 1/4 inch headroom. Process in the hot water bath for 10 minutes.
Yield: about 3 8-oz jars.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.