🧾 Persimmon Jelly Recipe Card

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

1. Prepare the Persimmon Pulp
   Wash, peel, and deseed persimmons. Blend or mash until smooth to get 4 cups pulp.
   
2. Sterilize Jars
   Boil jars and lids for 10 minutes. Keep warm until ready to use.
   
3. 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.
   
4. Add Sugar
   Stir in sugar all at once. Return to a rolling boil. Boil hard for 1 minute, stirring constantly.
   
5. Check Gel Stage (Optional)
   Drop jelly on a cold plate. If it wrinkles when pushed, it's ready.
    
    
   
   
6. 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.
   
7. Process the Jars
   Place jars in a boiling water bath for 10 minutes (adjust for altitude if needed).
8. 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.