Recipe Archives->Preserving->Persimmon Jelly

Persimmon Jelly

3.5 to 4 lbs ripe persimmons
2 cups water
3 tablespoons lemon juice
1 pkg powdered pectin
1 cup honey

Wash fruit, remove blossom ends.  Put in 6 to 8 quart non reactive
pot.  Add water.  Bring to boil.  Mash persimmons.  Reduce heat
and simmer 10 minutes.  Remove from heat.  Use food mill or strainer
to remove pits.  Measure 3 cups of pulp.  Stir in lemon juice and
pectin.  Bring to boil and add honey all at once.  Bring to full
rolling boil and boil 1 to 2 minutes, stirring constantly.  Jar,
seal and BWB 5 minutes.

Printable version: persimmon-jelly.txt.