Persimmon Jelly
MAKES: 3 (1/2-pint) Jars

It's unfortunate that many people think of persimmons as an astringent fruit, one not very pleasant to eat or cook. What a fallacy! The fruit is, in fact, sugary sweet and syrupy once it ripens and becomes soft in mid to late October.


  • 3 1/2-4 pounds ripe persimmons
  • 2 cups water
  • 3 tbsps lemon juice
  • 1 package powdered fruit pectin
  • 1/2 cup honey

Wash persimmons and remove blossom end. Place in a 6- to 8-quart stainless steel or enamel saucepan. Add water. Bring mixture to a rolling boil. Mash persimmons, reduce heat and simmer 10 minutes. Remove from heat. Press pulp through a strainer to remove pits and measure 3 cups pulp. Stir in lemon juice and pectin and bring mixture to a rolling boil. Stir in honey all at once and let mixture return to a full rolling boil that can't be stirred down. Boil for 1-2 minutes, stirring constantly. Do a jelly test and, when firm enough, ladle into hot, scalded 1/2-pint jars. Leave a 1/4-inch headspace and seal. Process for 5 minutes in a boiling water bath.

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