Canning Recipes




Persimmon Jelly
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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3 1/2 pounds ripe persimmons - (to 4 lbs)
2 cups water
3 tablespoons lemon juice
1 package powdered pectin
1 cup honey

Wash fruit, remove blossom ends. Put in 6- to 8-quart non reactive pot.
Add water. Bring to boil. Mash persimmons. Reduce heat and simmer 10
minutes. Remove from heat. Use food mill or strainer to remove pits.

Measure 3 cups of pulp. Stir in lemon juice and pectin. Bring to boil
and add honey all at once. Bring to full rolling boil and boil 1 to 2
minutes, stirring constantly.

Jar, seal and process in boiling-water bath for 5 minutes.

This recipe yields ?? servings.





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