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Persimmon Jelly


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Rate this recipe 4/5 (7 Votes)


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


Servings 1


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.

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.

This recipe yields ?? servings.

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