Print Recipe

Table of Contents

Notes

🧾 Persimmon Jelly Recipe Card

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: ~45 mins
Yield: About 6–7 half-pint jars

Ingredients

4 cups ripe persimmon pulp (from ~6–8 ripe Hachiya persimmons)
1/4 cup freshly squeezed lemon juice
1 package (1.75 oz) fruit pectin (e.g., Sure-Jell)
4 cups granulated sugar

Instructions

Prepare the Persimmon Pulp
Wash, peel, and deseed persimmons. Blend or mash until smooth to get 4 cups pulp.
Sterilize Jars
Boil jars and lids for 10 minutes. Keep warm until ready to use.
Cook the Jelly
In a large pot, mix pulp and lemon juice. Add pectin and bring to a rolling boil over medium-high heat, stirring constantly.
Add Sugar
Stir in sugar all at once. Return to a rolling boil. Boil hard for 1 minute, stirring constantly.
Check Gel Stage (Optional)
Drop jelly on a cold plate. If it wrinkles when pushed, it's ready.
Jar the Jelly
Skim foam if needed. Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and screw bands fingertip tight.
Process the Jars
Place jars in a boiling water bath for 10 minutes (adjust for altitude if needed).
Cool and Store
Let jars cool for 12–24 hours. Check seals. Store sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.

💡 Tip: Hachiya persimmons must be fully ripe (jelly-soft) before using to avoid bitterness.

🍊 Persimmon Jelly Recipe – Frequently Asked Questions (FAQs)

❓ Can I use Fuyu persimmons instead of Hachiya?

Hachiya persimmons are preferred for jelly because they become soft and custard-like when fully ripe. Fuyu persimmons are firmer and less sweet, and while they can be used if overripe and soft, the jelly may have a different texture and flavor.

❓ How do I know if Hachiya persimmons are ripe enough for jelly?

Hachiyas must be extremely soft—almost jelly-like to the touch. If they’re even slightly firm, they’re not ready and will taste bitter or astringent.

❓ Do I need to peel persimmons before making jelly?

Yes. Peel and deseed the persimmons to ensure a smooth, seed-free pulp. The skins can create a gritty texture and alter the color of the jelly.

❓ Can I reduce the amount of sugar in this recipe?

Reducing sugar in a pectin-based recipe may cause the jelly not to set. Use low-sugar pectin if you want to reduce sugar without compromising the texture.

❓ Why didn’t my persimmon jelly set properly?

Common reasons include:

Unripe persimmons
Not boiling the jelly long enough
Adding sugar before the pectin is fully dissolved
Using too little pectin
To fix runny jelly, reheat it with additional pectin or use the cold plate gel test next time.

❓ Is water bath canning necessary?

Yes. Water bath processing ensures the jelly is shelf-stable and safe to store for up to a year. If skipped, the jelly must be refrigerated and consumed within a few weeks.

❓ How long can I store homemade persimmon jelly?

Properly sealed and processed jars can last up to 12 months in a cool, dark place. Once opened, refrigerate and consume within 2–3 weeks.

❓ Can I freeze persimmon jelly instead of canning?

Yes. Pour cooled jelly into freezer-safe containers, leaving 1/2-inch headspace. Freeze for up to 6–8 months. Thaw in the fridge before using.

❓ Can I add spices to this persimmon jelly recipe?

Absolutely! Add a pinch of cinnamon, nutmeg, vanilla, or grated ginger during cooking to create a unique flavor twist.

IF YOU LIKED THE RECIPE, ALSO VISIST THE FOLLOWING LINK:

Healthy 3-Ingredient Banana Ice Cream | Quick & Dairy-Free Treat

Best Homemade Persimmon Jelly Recipe – Preserve the Season’s Sweetness