In order to make persimmon jelly with honey, boil persimmons with water, lemon juice, fruit pectin and honey until the mixture reaches the appropriate consistency. Transfer the mixture to canning jars and boil to seal.
Persimmons ripen in mid to late October, and they feature a sugary sweet flavor, making them ideal for jellies and jams. This recipe makes enough jelly to fill three, 1/2-pint jars.
Prep Time: 1 hour
Cook Time: 30 min.
Ready In: 1 hour, 30 min.
- 3-1/2 lbs. ripe persimmons
- 2 cups water
- 3 tablespoons lemon juice
- 1/2 cup honey
- 1 package powdered fruit pectin
- Sanitize the jars
- Boil the fruit
- Transfer to the jars
Remove the lids from the canning jars and add the jars and lids to two different large pots. Fill with water and bring to a boil. Remove from the heat and leave the jars and lids in the water until ready to use.
Peel and dice the persimmons and add to a large pot with the water. Bring the mixture to a boil. Mash the fruit and reduce the heat. Allow the mixture to simmer for 10 minutes.
Remove the mixture from the heat and strain the fruit to remove the pits. Measure 3 cups of the strained pulp and add back to the pot with the lemon juice and pectin. Bring the mixture to a rolling boil, and then add in the honey. Bring the mixture back to a rolling boil and cook for 1 to 2 minutes, stirring constantly.
Transfer the jelly to the prepared jars, leaving 1/4-inch headroom at the top. Lightly attach the lids and boil the jars for 5 to 10 minutes until sealed.