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Ingredients Jump to Instructions ↓

  1. Persimmon Jelly

  2. 3 1/2 to 4 lbs ripe persimmons

  3. 2 cups water

  4. 3 tablespoons lemon juice

  5. 1 pkg powdered pectin

  6. 1 cup honey

  7. 6 to 8 quart non reactive

  8. pot. Add water. Bring to boil. Mash persimmons. Reduce heat

  9. and simmer 10 minutes. Remove from heat. Use food mill or strainer

  10. 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

  11. 1 to 2 minutes, stirring constantly. Jar,

  12. seal and BWB 5 minutes.

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