Equipment
Large pot (15- 19 Liters or16–20 quart)
Large Bowl
Water bath canner
Knife
Vegetable Peeler
Cutting board
Food Mill
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Dishwasher or boiling water for jar sterilization
Ingredients
Fresh Persimmons: 3..6kg / 8 lbs
Bottled Lemon Juice: 75ml / 0.25 Cups
Water: 500ml / 2 cups
White Sugar: 1.4kg / 7 cups
Pectin: 57 g / 1 package / 7 tbsp
Preparation
1. Prepare the Jars and Lids
Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.
Keep jars warm until they are needed.
Immerse lids in hot (not boiling) water for at least 10 minutes.
2. Prepare the Fruit
Wash, remove any bruised section and cut off the top of the fruit where the leaves are, then cut the fruit into quarters.
Remove seeds and then lightly mash the fruit in a bowl.
3. Measure Sugar and Pectin
Combine pectin with 50 g / 0.25 cup of sugar; reserve the remaining sugar.
4. Cook the Fruit
In a large pot, combined the fruit and water,
Put the pot over medium/high heat, stirring frequently, and bring to a simmer for 10 min, or until fruit is soft.
Once soft, remove from heat and let cool slightly
Run the soft fruit and any liquid though the food mill. Return the Mixture to the pot.
Add the lemon juice, and stir to incorporate.
5. Add Pectin and Sugar
Incorporate the pectin/sugar mixture into the mashed fruit and heat over medium to high heat, stirring frequently to avoid burning. It should take approximately 5 to 10 minutes to reach a full boil, one that cannot be stirred down.
Add the remaining sugar and bring back to a rolling boil for 1 minute.
6.Test for Gel Set
Place a spoonful on a cold metal spoon and allow it to cool. If it thickens, it is ready.
If not, return to heat with a small amount of additional pectin and re-boil for 1 minute
7. Fill and Seal Jars
Ladle the hot jelly into jars, leaving a ¼ inch headspace.
Clean the rims, apply the lids, and screw on the rings finger-tight.
8. Process in Water Bath
Place jars in a boiling water bath canner, ensuring they are fully submerged.
Process for 5 minutes
Adjust for altitude:
1,001–6,000 ft: 10 min
Above 6,000 ft: 15 min
9. Cool and Store
Remove jars and allow them to cool undisturbed for 12–24 hours.
Check the seals: lids should not flex up and down when pressed.
Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate any unsealed jars and use within 3 weeks.