Persimmon Jelly
Ingredients
- 3 1/2 to 4 lbs ripe persimmons
- 2 cups water
- 3 tablespoons lemon juice
- 1 pkg powdered pectin
- 1 cup honey
Instructions
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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