CANNING PERSIMMON JELLY


 
PREPARING THE JUICE

I do all of the my jelly the easy way which usually means washing the fruit, chopping it (leaving seeds & skin) and covering with water in a pot. Simmer 10-20 minutes.  By this time, you should have a beautiful pot of fruit juice with pulp.   Strain the juice by pouring through a fine mesh strainer or use use jelly cloth or flour sack/cheesecloth towels from Walmart and strain the pulp.  

You can find detailed steps HERE on EFFORTLESS FRUIT JUICE - NO PEELING & NO SEEDING



INGREDIENTS:

  • 5 1/2 cups of prepared persimmon juice 
  • 1 package of powdered pectin
  • 7 1/2 cups of granulated sugar
  • 1/4 teaspoon of butter (optional, to reduce foaming)

DIRECTIONS:

  • You should have about 5 ½ cups of persimmon juice for a full batch. You can add more water if you are close to that amount or you can adjust the sugar & sure jel for the amount of juice you have.
  • Pour the juice back into the pot. Add one box of pectin and the butter. Bring the juice to a hard rolling boil.
  • Add the sugar. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top. 
  • Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace.  Adjust 2-piece caps.  Process 5 minutes in boiling water canner.  Yield about 8 half-pints.