• anjou pears 20 ounces (3-4) firm ripe green Anjou pears, cored and diced
  • granulated sugar 1 1/2 cups granulated sugar
  • lemon juice 1/4 cup plus 2 tablespoons lemon juice (from about 3 lemons)
  • pectin 2 1/2 teaspoons Pomona's Universal Pectin
  • persimmons 1 pound (about 5) ripe Fuyu persimmons, peeled and diced
  • water 4 teaspoons calcium water* (included with the pectin)
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How to make it

  1. Prepare canner and wash/sterilize 4 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.In a bowl, whisk together sugar and pectin until evenly distributed.
  2. Place pears and persimmons (you should have about3 cups worth of diced fruit) in a large, heavy saucepan along with lemon juice and calcium water. Simmer over medium-high heat, stirring occasionally, until berries have softened a bit, about 10 to 15 minutes.When fruit mixture reach a full rolling boil, pour sugar and pectin into saucepan, stirring vigorously until completely dissolved. Continue to stir until mixture returns to a full rolling boil, 1 to 2 minutes.
  3. Remove from heat and let sit for 5 minutes, stirring occasionally and skimming off any foam that may have formed.Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes.
  4. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.