Persimmon Jelly

Photo: flickr user seesternrea

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

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 process in boiling-water bath for 5 minutes.