Persimmon Jelly

Ingredients

3 1/2 pounds ripe persimmons - (to 4 lbs)
2 cups water
3 tablespoons lemon juice
1 pkt powdered pectin
1 cup honey

Preparation

1
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.
2
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.
3
Jar, seal and process in boiling-water bath for 5 minutes.

 



Yield:

1.0 servings

Added:

December 10, 2010

Creator:

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