CANNING PERSIMMON JELLY


I’m fortunate to have a persimmon tree growing in our pasture, which means that when persimmon season arrives, I usually have more fruit than I know what to do with. One of my favorite ways to use them is homemade persimmon jelly.

I also like to make extra persimmon juice and freeze it in measured portions so I can make jelly later, long after persimmon season has ended. If you have a persimmon tree, I’d love to hear how you use your extra fruit.

PREPARING THE JUICE

I prepare persimmon juice using the same quick method I use for most of my homemade jellies. Wash the persimmons, place them in a large pot, add water, and simmer until the fruit is very soft.

Strain the cooked fruit through a fine-mesh strainer to remove the larger solids, then strain the liquid again through a clean flour-sack towel, cheesecloth, or jelly bag to remove the remaining pulp and produce a clearer juice.

For my complete step-by-step method, see: How to Make Fruit Juice for Jelly.


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. Measure 5½ cups prepared persimmon juice and pour it into a large, deep saucepan. You can add more water if you are close to that amount. Add ¼ teaspoon butter, if desired, to help reduce foaming.
  2. Stir in 1 package powdered pectin. Add ¼ teaspoon butter, if desired, to help reduce foaming.
  3. Bring to a boil. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently.
  4. Add the sugar. Stir in the 7½ cups sugar all at once, stirring until completely dissolved.
  5. Boil for 1 minute. Return the mixture to a full rolling boil. Once it reaches a boil that cannot be stirred down, boil hard for 1 minute, stirring constantly.
  6. Remove from heat. Remove the pot from the heat and skim off any foam from the surface, if necessary.
  7. Fill the jars. Ladle the hot jelly into hot, prepared half-pint jars, leaving ¼-inch headspace. Remove any air bubbles if necessary, wipe the jar rims, and apply the lids and bands.
  8. Process the jars. Place the filled jars in a boiling-water canner and process according to the processing time specified by the tested recipe you are using, adjusting for altitude when required.




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. Measure 5½ cups prepared persimmon juice and pour it into a large, deep saucepan. You can add more water if you are close to that amount. Add ¼ teaspoon butter, if desired, to help reduce foaming.
  2. Stir in 1 package powdered pectin. Add ¼ teaspoon butter, if desired, to help reduce foaming.
  3. Bring to a boil. Over high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring frequently.
  4. Add the sugar. Stir in the 7½ cups sugar all at once, stirring until completely dissolved.
  5. Boil for 1 minute. Return the mixture to a full rolling boil. Once it reaches a boil that cannot be stirred down, boil hard for 1 minute, stirring constantly.
  6. Remove from heat. Remove the pot from the heat and skim off any foam from the surface, if necessary.
  7. Fill the jars. Ladle the hot jelly into hot, prepared half-pint jars, leaving ¼-inch headspace. Remove any air bubbles if necessary, wipe the jar rims, and apply the lids and bands.
  8. Process the jars. Place the filled jars in a boiling-water canner and process according to the processing time specified by the tested recipe you are using, adjusting for altitude when required.