Persimmon Jelly
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

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.