Persimmon Jelly Recipe

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Servings: 1



  1. Wash fruit, remove blossom ends. Put in 6- to 8-qt non reactive pot. Add in water. Bring to boil. Mash persimmons. Reduce heat and simmer 10 min. Remove from heat. Use food mill or possibly strainer to remove pits.
  2. Measure 3 c. of pulp. Stir in lemon juice and pectin. Bring to boil and add in honey all at once. Bring to full rolling boil and boil 1 to 2 min, stirring constantly.
  3. Jar, seal and process in boiling-water bath for 5 min.


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