LOCATION: Recipes >> Preserving >> Persimmon Jelly
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Persimmon Jelly
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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.
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