CANNING PERSIMMON JELLY


I’m fortunate to have a persimmon tree in the pasture, which means I have more persimmons than I know how to use! I make persimmon jelly and freeze the juice for future batches, but I’d love to hear what others do with their persimmons.

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.




Print Recipe

CANNING PERSIMMON JELLY

Yield: 8 half pints








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

  1. 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.
  2. Pour the juice back into the pot. Add one box of pectin and the butter. Bring the juice to a hard rolling boil.
  3. Add the sugar. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top. 
  4. 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.