Description
Capture the essence of fall with this golden persimmon jelly recipe. Sweet, floral, and jewel-toned—perfect on toast or cheese.
Ingredients
Scale
Fruit & Juice:
- 4 cups ripe persimmon pulp (6–8 Fuyu persimmons)
- 2 tablespoons fresh lemon juice
For Jelly:
- 1 box powdered pectin (regular, not low-sugar)
- 4 cups granulated sugar
Instructions
- Prepare Fruit: Wash, stem, and chop persimmons. Mash gently into pulp.
- Extract Juice: Place pulp in a jelly bag or fine strainer. Let drain for 1+ hour or overnight.
- Cook Base: Combine 4 cups persimmon juice with lemon juice in pot. Whisk in pectin.
- Boil: Bring to rolling boil. Stir in sugar. Boil hard for exactly 1 minute.
- Check Set: Use candy thermometer (220°F) or chilled plate test.
- Jar Jelly: Ladle hot jelly into sterilized jars, leaving ¼” headspace.
- Process: Water-bath process jars for 5 minutes. Cool until sealed.
Notes
- Do not press pulp when extracting juice—preserves clarity.
- Optional: Add ginger, cinnamon, or swap lemon for orange juice.
- Store sealed jars up to 12 months; refrigerate after opening.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: canning
- Cuisine: American, Japanese-inspired
Nutrition
- Serving Size: 1 tablespoon
- Calories: 52 kcal
- Sugar: 12 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.2 g
- Protein: 0 g
- Cholesterol: 0 mg