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Persimmon Jelly

Ingredients
  • 3 1/2 to 4 lbs ripe persimmons
  • 2 cups water
  • 3 tablespoons lemon juice
  • 1 pkg powdered pectin
  • 1 cup honey
Instructions

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 BWB 5 minutes.

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