Persimmon Jelly Recipe: Easy Homemade Guide
A simple Persimmon Jelly Recipe made with ripe persimmons, water, lemon juice, and fruit pectin. This homemade jelly has a smooth texture, natural sweetness, and is perfect for spreading on toast, pairing with cheese, or using as a glaze. Easy to prepare and great for preserving the seasonal flavor of persimmons in jars for later use.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups ripe persimmons (pulp, strained and smooth)
- 2 ½ cups water
- 2 tablespoons lemon juice (fresh)
- 1 packet powdered fruit pectin (1.75 oz)
- 4 cups sugar (or 3 cups sugar + ½ cup honey for lighter sweetness)
Instructions
- 1
Rinse the persimmons. Scoop out the insides, taking care to get rid of seeds and any bits of skin
- 2
Process the pulp in a blender or food mill, then strain it to ensure smoothness. You'll need around 4 cups
- 3
Take a large pot and place the persimmon pulp along with water. The next step is to sprinkle the lemon juice, which is meant to counter balance the persimmon flavor
- 4
Sprinkle fruit pectin over prepared crushed fruit, stirring vigorously to prevent clumping. Bring the sauce to a fast boil over medium-high heat
- 5
Once it’s boiling hard, stir in sugar (and honey, if using). Keep stirring until fully dissolved
- 6
Let it boil vigorously for 1–2 minutes. Test by dropping a little on a chilled plate—if it wrinkles when pushed, it’s ready
- 7
Pour hot jelly into sterilized jars, leaving ¼ inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes
- 8
Keeping the jars undisturbed for about 24 hours is quite essential. Do check that the seal is rightly in place prior to keeping it down.