We have one young persimmon tree in our orchard. This year was the 1st that it really took off. If you do not know what a persimmon is, it is a fruit and widely known in Asia.
We picked the persimmons and then let them sit indoors at room temperature for several days to ripen more. You do not want to do anything with the fruit too soon, or they will have an astringent taste.
Once the fruit had softened, I decided to make a jelly out of them. I pulled the stem off the top and ran them through the food mill to remove the skin & seeds.
I then simmered the liquid, added lemon juice to keep the fruit from turning brown, added sugar to sweeten, and added pectin to thicken it. Once done, I put the jelly in pint jars and water bathed them.
This is the recipe I used for a guideline: https://pickyourown.org/persimmonjelly.php
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