Last Minute

Earlier this week, I finally sent off my holiday cards, protecting them from the blustery rain as I ran from my car to the post office. Slowly but surely, my to do list is getting shorter, and I can relax, bit by bit. As each day…

Last Minute

Earlier this week, I finally sent off my holiday cards, protecting them from the blustery rain as I ran from my car to the post office. Slowly but surely, my to do list is getting shorter, and I can relax, bit by bit. As each day passes and we get closer to Christmas, certain holiday songs play in my mind. Today, I woke up and started humming: Greeting cards have all been sent…the Christmas rush is through…but I still have…

Oh wait. I still have some last minute things to do!

Like make Persimmon Clementine Marmalade.

I’ve had a large bowl of clementines (aka mandarin oranges) on my counter for the last few weeks, and each time my eyes caught a glimpse of them, it was a reminder of how much I’ve been wanting to make a marmalade. I figured that with their sweet pulp and thin skins, they were good candidates for a marmalade, requiring less sugar than standard oranges. But I also had my eyes on the sunset hued persimmons in an adjacent bowl. I thought it might be fun to combine the flavors in a jam.

I really liked how it came out – you can clearly recognize the smooth, distinct flavor of persimmon, but the clementine flavor is robust, giving it a very marmalade tone. I immediately tried some on an English muffin, but I can’t wait to use it in more of my baking and cooking.

Plus, it also makes nifty last minute presents.

Persimmon Clementine Marmalade

Makes 10 4-oz jars (or 5 8-oz jars). Recipe may be halved.

  • 8 persimmons, peeled and quartered
  • 2 cups granulated sugar
  • 6-8 clementines, sliced very thinly, then quartered

In the bowl of a food processor, pulse the persimmons until it is a smooth pulp. This should yield approximately 2 cups of persimmon pulp.

Combine persimmon pulp and sugar in a non-reactive sauce pan and bring to a low boil over low heat, stirring occasionally. Allow to simmer for about 20 minutes, until thickened.

Add clementine slices and simmer for about 5-10 minutes more. Adjust sweetness if necessary.

Pour into sterilized jars and can according to the manufacturer’s instructions.


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  1. leona au

    marmalade/fuyu persimmons and tangerines, sounds wonderful. I often make a orange,lemon and grapefruit marmalade. Will try your receipe, are the tangerine’s sliced peel and all???

  2. kathryn

    As I mentioned on Twitter I *love* the look of this marmalade. I’m just wondering what kind of persimmons you used for this recipe. Here in Australia we have two slightly different fruits that are sold as persimmons. Both are orange but one you eat when it’s incredibly soft and mushy, almost collapsing in on itself. And the others you eat hard and crunchy, like an apple. Which kind did you use?

    • Liren

      How very interesting! I don’t think I have ever seen the first variety you described. The ones available here, and the one I used, is the firmer kind. Hope that helps!! Let me know how it turns out.

  3. A Canadian Foodie

    What a gorgeous gift! The marmalade itself looks lush and flavourful. The wrapping is stunning. Would you please e-mail me the name of the font you used on your labels? I love it, too.

    • Liren

      Hi Valerie! Well I’m flattered, because the “font” is simply my hurried chicken-scratch handwriting! Ha ha! When I take my time to write nicely, I assure it is much prettier. Maybe I should have a font created for it, LOL and send it to you for your birthday!

  4. Isabelle

    What a gorgeous colour! The flavour combination sounds pretty amazing, too… just the thing I’d need to perk me up on a grey morning.
    I’ve been trying to find some interesting new things to make with persimmons, because I’m totally addicted to the flavour. I think I might have to make a batch of this before the holidays are done. :)

  5. Amy Bakes Everything

    What a beautiful flavor combo! I have three gorgeous persimmon trees that didn’t produce worth a diddly this year…will be saving this for next year!

  6. She's Cookin'

    What an adorable and unique gift to receive from Liren’s kitchen! I recently baked with persimmons for the first time, but I’m not sure if I’m up to canning. You’re an inspiration – Merry Christmas!

  7. Monet

    What a lovely gift to make and receive. I wish I could have a big spoonful on my bread right now. I love persimmons, and I’m sure that this marmalade would blow me away. I hope you have a wonderful end to your week. Happy Holidays!

  8. Tes

    Wow persimmon marmalade! This looks so delicious. I wish I had some persimmon in my kitchen :)

  9. skip to malou

    can you add “mail a bottle of marmalade to malou” on your list! haha! would love to try them liren.. they look so dainty and im sure they taste so divine!
    merry christmas!!!

  10. Hyosun Ro

    Oh I love persimmons, but never had marmalade made with persimmons. Looks really good. Beautiful pictures too.

  11. justcooknyc

    hmm, never tried making marmalade before. i’m pretty giving when it comes to cookies/brownies/etc., but when it comes to marmalade and jam, i spend more of my time hoping someone will think of me. maybe it’s the jarring thing that makes me hesitant.

  12. Evan @swEEts

    I would gladly accept one of these little jars as a Christmas present :) I still haven’t ever tried a persimmon! I have no idea what they taste like.. I need to change this immediately! Hope you have a happy holiday!

  13. Stephanie

    What a great marmalade! I would love to receive this as a gift. Also, I have to say I love your pink ribbon, which is a nice change from all the red & green packaging going on for Christmas. There’s something really festive about a big, bright pink ribbon, and you can definitely gift these year round too!

  14. Lisa { AuthenticSuburbanGourmet }

    What a beautiful combination and so perfect for this winter season. I have been a bit obessed with canning this year. Just made pomegranate jelly the other day and will be making grapefruit marmalade today. Your photos are gorgeous! Happy Holidays!!!

  15. Lindsey @ Gingerbread Bagels

    Wow, the marmalade looks gorgeous, my mama would love this. What a creative idea to combine persimmons and clementines! Once again, your photos are just gorgeous. And I especially love the packaging. :)

  16. Peredur

    Whoa! I’ve been looking for interesting persimmon recipes and I think I’ve just found one! There are 2 persimmon trees (that I know of) growing in town that no one ever picks from. Every year the fruit goes bad on the tree (especially this year, because of the wacky weather)! I am bound and determined to go picking next year, hell or high water! I will for sure be making this marmalade! Thank you for sharing your wonderful recipe!

  17. Jean

    Liren, this post is making me want to venture into preserve- or jam-making territory even more. Perhaps in 2011. Hubby would love this (well, I would, too). Orange marmalade was a staple for him when we first met. He still has toast and some kind of fruit spread (almost) everyday before eating his steel cut oats. The only no-no is strawberry preserves but I know this would be very welcome! Beautiful pictures, as usual. :-)

  18. Chef Dennis

    Your marmalade looks wonderful! I have to admit, I have never used persimmon in cooking, and I think I only ever ate one.
    The marmalade does look inviting, you gotta any toast for me!
    Your images are gorgeous!

  19. Brian @ A Thought For Food

    Oddly enough, I have never cooked with persimmons. I really don’t know why because their flavor is just so lovely… This marmalade looks delightfully spreadable, which is just what you want when you wake up and make yourself some pieces of toast.

    Great idea, Liren!

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