Description
Ingredients
For 5 (8oz) jars of persimmon jelly, you’ll need:
- 4 pounds of ripe Fuyu persimmons (about 8–10 medium persimmons)
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 package (1.75 oz) powdered pectin
- 5 cups granulated sugar
- ½ teaspoon butter (optional, to reduce foaming)
- ½ teaspoon ground cinnamon (optional, but highly recommended)
- ⅛ teaspoon ground cloves (optional)
Instructions
Before diving into the persimmon prep, get your canning station ready. Wash your jars, lids, and bands in hot, soapy water, then place the jars in your water bath canner or a large pot of water. Bring the water to a simmer (180°F) to keep jars hot until filling time. Place the lids in a small bowl of warm (not boiling) water to soften the sealing compound.
If you’re new to canning, don’t be intimidated! It’s much easier than it looks, and the satisfaction of hearing those lids “ping” as they seal is absolutely worth it.
Remove the stems and leaves from your persimmons and give them a thorough wash under cool water. For Fuyu persimmons, which are the squat, tomato-shaped variety, cut them into quarters—no need to peel! For Hachiya (the longer, acorn-shaped ones), make sure they’re completely soft before using.
Place the cut persimmons in a large pot with about ½ cup of water and bring to a simmer. Cook for about 15-20 minutes or until the fruit is completely soft.
Working in batches, transfer the cooked persimmons to a jelly bag or a colander lined with several layers of cheesecloth positioned over a large bowl. Let the juice drip naturally for at least 2 hours or overnight for the clearest jelly.
Olivia’s Tip: Resist the urge to squeeze the bag! While it yields more juice, it can make your jelly cloudy. That said, if clarity isn’t your priority, go ahead and give it a gentle squeeze – I won’t tell anyone!
Measure exactly 4 cups of persimmon juice into a large, non-reactive pot (stainless steel or enamel-coated cast iron works best). If you’re short on juice, you can add a bit of apple juice to reach the full 4 cups.
Add the lemon juice and pectin, stirring until the pectin dissolves. This is when I add the optional spices as well – the cinnamon and cloves give the jelly a wonderful warmth that perfectly complements fall and winter breakfasts.
Turn the heat to high and bring the mixture to a full rolling boil (one that cannot be stirred down). Add the butter if using – this helps reduce foaming and makes skimming easier.
Add all of the sugar at once, stirring constantly to dissolve. Return the mixture to a full rolling boil and boil hard for exactly 1 minute, stirring continuously.
Olivia’s Tip: This is where precision matters! Set a timer for that 1-minute boil – too short, and your jelly won’t set; too long, and it might become too stiff.
Remove from heat and skim off any foam that may have formed on top. To test if the jelly will set properly, place a small spoonful on a chilled plate and put it in the freezer for a minute. If it wrinkles when you push it with your finger, it’s ready. If not, boil for another minute and test again.
Using a ladle and funnel, carefully pour the hot jelly into the prepared hot jars, leaving ¼-inch headspace. Wipe the rims clean with a damp cloth, place the lids on the jars, and screw on the bands until fingertip tight.
Place the filled jars in your water bath canner or large pot, ensuring they’re covered by at least 1-2 inches of water. Bring to a boil and process for 10 minutes (adjust time for elevation if necessary).
Using jar lifters, carefully remove the processed jars and place them on a towel-lined countertop. Leave undisturbed for 24 hours. You’ll hear satisfying “pings” as the jars seal. After 24 hours, check the seals by pressing on the center of each lid – it should not flex. Store properly sealed jars in a cool, dark place for up to a year. Refrigerate any unsealed jars and use within 3 weeks.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50 per tablespoon
Keywords: persimmon jelly recipe, homemade fruit preserves, canning persimmons, autumn preserves, persimmon preserves