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Ingredients: 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 Ingredients: 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
