Persimmon Jelly

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4 cups fruit pulp (fully ripe)

1/4 cup lemon juice

5 1/2 cups sugar

1 pkg. fruit pectin


Mix fruit pulp and pectin in your favorite jelly cooking pot. Bring to a hard, rolling boil and add lemon juice and sugar. Bring to a second boil and cook for 1 full minute. Pour into jars. It takes 2 - 3 days for jelly to become firm.

Recipe By: Agnes Fredericks

Availability In-Stock