Mandarin Fuyu Marmalade
Recipe developed by Nancyjo Rieks
Yield: 3 half-pints
2 pounds Satsuma Mandarins, washed
2 pounds Fuyu Persimmons
Juice of 1 lemon
2-3 cups of sugar, depending on how sweet you like it
4 cups water
Cut up mandarins and grind in a food processor until finely ground, pour into an 8 quart stainless steel or enamel saucepan, let stand 12 to 24 hours. Strain through sieve or
double cheesecloth bag returning the pulp back to the saucepan, you should have at least 2 cups. Reserve the juice for another recipe. Cut and quarter fuyu 's removing any seeds
or stems, grind in a food processor until they look like carrots you would use in cold slaw, be careful not to grind up to much or they tum to mush, you should have 1 1/2 cups.
Add to the mandarin pulp along with lemon juice, sugar and water. Bring to boil and turn down to simmer for about 10 minutes until it hits jelly stage.
Pour into sterilized jars and seal while hot.