Edited by: Sheri Wetherell
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Yield: 1 servings
[edit] Ingredients
3 ½ |
pounds ripe persimmons - (to 4 lbs) |
2 |
cups water |
3 |
tablespoons lemon juice |
1 |
pkt powdered pectin |
1 |
cup honey |
[edit] Preparation
Step 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. |
Step 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. |
Step 3 |
Jar, seal and process in boiling-water bath for 5 minutes. |
[edit] About Persimmon Jelly
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