Persimmon Jelly

By á-174942

Ingredients

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

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.

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.