Prep Time: 1 Hour
Yields: 3 (½-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 sugary sweet and syrupy once it ripens and becomes soft in mid to late October.
3½–4 pounds persimmons
2 cups water
3 tbsps lemon juice
1 package powdered fruit pectin
½ cup honey
Sterilize 3 (½-pint) jars with lids. Wash persimmons and remove blossom end. Place in 6–8 quart stainless steel or enamel saucepan with water. Bring mixture to a rolling boil. Mash persimmons then reduce heat and simmer 10 minutes. Remove from heat. Pour contents into a strainer and press to remove pits and skin. Return approximately 3 cups pulp to pot. Stir in lemon juice and pectin. Bring mixture to a rolling boil. Stir in honey and let mixture return to a rolling boil. Boil 1–2 minutes, stirring constantly. Test by dropping 1 teaspoon mixture into water and check firmness. When jelly is firm enough, ladle into sterilized jars, leaving ¼-inch space at top. Seal jars then process 10 minutes in a boiling water bath.