Persimmon Jelly

Yesterday’s persimmon bread hardly put a dent in the bag. As I did not feel inspired to make more persimmon bread, I sought to find other unique ways to use this special, seasonal fruit.

I came across quite a few recipes for salads and chutneys, but I was skeptical. I’ve never really eaten chutney, and the bitter taste my fingers had after handling them yesterday left me questioning their use in salads.

So what do you do with several pounds of persimmons?

The internet was full of options and I settled on persimmon jelly. I have made jelly before: a few years ago I made green-grape jelly from the grapes growing in my parents back yard. It required lots of sugar and lots of rather tart grapes. The end result was tasty and tangy-sweet.

Persimmon jelly was quite similar, the main difference was the use of pectin, but that worked easily enough. It got dumped in with the lemon juice and everything was brought to a rolling boil.

Nick was quite helpful. He stirred the molten sugar/persimmon mush as it worked slowly to a rolling boil, as I pulled sterilized jars out of the boiling water.

The only problems I encountered were with the boiling water and jar lids, and placing the filled jars of jelly back into the boiling water. There really wasn’t a good way to do it. Nick ended up scraping the lids off the bottom with a spatula, and I donned an oven mitt to carefully drop the little jars back in. It was tricky: the filled jars tried to slip, and tip over.


The jelly itself turned out quite good. It is a beautiful amber-orange color, and has set quite firmly simply cooling on the counter top. The flavor is tangy, slightly persimmony with a subtle hint of lemon. It was similar to the green grape jelly I made, which tasted good on wasa toast with cream-cheese.

Beneath the cut is my own interpretation of several jam/jelly recipes, and several links I found to be helpful.

Persimmon Jam/Jelly

Made 7 smallish jars of jam

5-6 average-size persimmons peeled & cubed
1 cup water
1 package pectin
1/2 cup lemon juice
6 cups sugar


Wash fruit, remove blossom ends, cube, boil, and run through food processor. Strain excessive pulp and seeds.

Measure fruit and water into large kettle. Stir in pectin and lemon juice. Bring to a full rolling boil and boil for 30 seconds.

Add sugar and again bring to a rolling boil for exactly 4 minutes, by the clock. Stir constantly.

Remove from heat and pour into sterilized containers. Seal and return to boiling water for 5 minutes. Remove carefully, check/tighten seals, allow to cool. Label appropriately.

Links I found Helpful

Persimmon Jelly
Persimmon Jam

National Center for Home Food Preservation:
How to Jams & Jellies
Jelly testing

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