Persimmon Jelly Recipe
This persimmon jelly recipe captures the natural sweetness of ripe persimmons and transforms them into a luscious, homemade spread. Perfect for toast, pastries, and pairing with cheeses, this recipe is a must-try for persimmon lovers and jam enthusiasts alike.
Ingredients
- 5-6 ripe Fuyu persimmons or Hachiya persimmons, if very ripe
- 3 cups granulated sugar
- 1 package pectin fruit pectin suitable for jams and jellies
- 1 tablespoon lemon juice optional, for added acidity and flavor
Instructions
Prepare the Persimmons:
- Peel and mash the persimmons until smooth. You can also puree them in a blender or food processor for a finer texture.
Cook the Fruit:
- Add the mashed persimmons and water to a large pot. Bring to a simmer, stirring occasionally.
Add the Sugar:
- Stir in the sugar and continue to stir until it’s fully dissolved.
Add the Pectin:
- Stir in the pectin and bring the mixture to a rolling boil. Let it boil for 5 minutes, stirring frequently.
Test the Jelly Consistency:
- Drop a spoonful of jelly on a cold plate. Run your finger through it. If it wrinkles and doesn’t run, it’s ready.
Jar and Seal:
- Pour the hot jelly into sterilized jars, leaving 1/4 inch of space at the top. Wipe the rims and seal with lids.
Process the Jars:
- Process the jars in a hot water bath for 10 minutes to ensure they are sealed properly.
Cool and Store:
- Let the jars cool completely. Store in a cool, dark place for up to 1 year. Refrigerate opened jars for up to 4 weeks.
Notes
- Calories: 95 kcal
- Fat: 0g
- Carbohydrates: 25g
- Sugar: 24g
- Protein: 0g
- Fiber: 1g
- Sodium: 0mg
- Cholesterol: 0mg