Name: Persimmon Jelly Recipe: Easy Homemade Guide
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5 half-pint jars
Cuisine: American
Ingredients: 4 cups ripe persimmons (pulp, strained and smooth); 2 ½ cups water; 2 tablespoons lemon juice (fresh); 1 packet powdered fruit pectin (1.75 oz); 4 cups sugar (or 3 cups sugar + ½ cup honey for lighter sweetness)

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Every fall, when ripe persimmons start showing up at the market, I can’t resist bringing them home to make jelly. There’s something satisfying about capturing the season’s fruit in jars to enjoy long after persimmons are gone.

This persimmon jelly recipe is one I’ve made countless times, and it always comes out flavorful, bright, and full of character. I’ll show you step by step how to prepare the pulp, cook it down with fruit pectin and lemon juice, and find the right balance of sweetness.

If you’ve been wondering how to make persimmon jelly, this guide will give you all the tips you need to get it just right.

Homemade Persimmon Jelly Recipe: How To Make It Easily

Homemade persimmon jelly recipe made with ripe persimmons, water, lemon juice, fruit pectin, and a touch of honey for natural sweetness.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes

Total Time: 45 minutes
Course: Condiment / Spread
Cuisine: American, Seasonal

Difficulty: Easy
Yield: About 5 half-pint jars
Calories: ~55 per tablespoon

Ingredients

4 cups ripe persimmons (pulp, strained and smooth)
2 ½ cups water
2 tablespoons lemon juice (fresh)

1 packet powdered fruit pectin (1.75 oz)
4 cups sugar (or 3 cups sugar + ½ cup honey for lighter sweetness)

Ingredient Notes & Substitutes:

Use very ripe persimmons—soft and sweet to avoid bitterness.

If you find wild persimmons, they make excellent jelly when ripe.
You can swap some sugar for honey for a natural touch, but don’t skip sugar entirely as it works with pectin for the right texture.

Instructions

Get the Persimmons Ready
- Rinse the persimmons. Scoop out the insides, taking care to get rid of seeds and any bits of skin.
- Process the pulp in a blender or food mill, then strain it to ensure smoothness. You’ll need around 4 cups.
Prepare the Fruit Base
- Take a large pot and place the persimmon pulp along with water. The next step is to sprinkle the lemon juice, which is meant to counter balance the persimmon flavor.
Add Pectin
- Sprinkle fruit pectin over prepared crushed fruit, stirring vigorously to prevent clumping. Bring the sauce to a fast boil over medium-high heat.

Add Sugar
- Once it’s boiling hard, stir in sugar (and honey, if using). Keep stirring until fully dissolved.
Boil to Set
- Let it boil vigorously for 1–2 minutes. Test by dropping a little on a chilled plate—if it wrinkles when pushed, it’s ready.
Fill the Jars
- Pour hot jelly into sterilized jars, leaving ¼ inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes.

Keep It Cool, Store It Cool
- Keeping the jars undisturbed for about 24 hours is quite essential. Do check that the seal is rightly in place prior to keeping it down.

What Drives Persimmon Jelly?

When we think of persimmon jelly, the unique, deeply sweet, honey-flavored notes of the persimmon fruit come to mind. The honey notes of the fruit are enhanced with a bit of pectin and lemon juice.

This makes the persimmon fruit perfect for spreading on toast or pairing with cheese. It can also be used as meat glaze.

What Type Of Persimmons Are Best For Jelly?

When it comes to making jelly, I like to use Hachiya persimmons because of their sweetness and softness when they are fully ripe.

Fuyu persimmons can also be used but they need to be very ripe to be effective for jelly. If you can get wild persimmons, they make jelly that has a very deep and earthy flavor.

How Long Does Persimmon Jelly Last?

Unopened and sealed properly in sterilized jars, persimmon preserves are good for 12 months when stored in the pantry. After opening, store in the fridge and use within 3 weeks.

Common Mistakes To Avoid When Making Persimmon Jelly

Using underripe fruit – it will taste bitter.
Skipping lemon juice – this step helps set the jelly and balance flavor.

Not boiling enough – if you don’t reach a hard boil, the jelly may not set.
Overcooking – boiling too long can make the jelly too stiff.

How To Enjoy Persimmon Jelly

Spread it on warm toast, bagels, and biscuits.

Add some cream cheese or brie, and you have an effortless starter.
Add a dollop to yogurt or oatmeal to add a fruity kick.
Roasted chicken tastes even better with a jelly glaze.

Storage Tips – Fridge Vs. Pantry Vs. Freezer

Pantry: Sealed jars last up to 1 year.
Fridge: Once opened, use within 3 weeks.
Freezer: Jelly can be stored in freezer-safe containers for up to 6 months.

Personal Tips For Success

Always taste your persimmons first. If they’re too astringent, they’re not ready.
A wide pot helps the jelly boil evenly without overflowing.
Keep a chilled spoon or plate ready for the “wrinkle test” to check if the jelly has set.

Don’t be afraid to adjust sugar slightly, but remember it’s needed for both sweetness and texture.

Pairing & Serving Suggestions

I love serving persimmon jelly with a simple cheese board—it pairs beautifully with sharp cheddar or soft goat cheese. It’s also a favorite topping on homemade pancakes and waffles in my kitchen.

FAQs About Persimmon Jelly Recipe

Can I Make Persimmon Jelly Without Pectin?

Yes, but it takes longer to cook down and may have a softer set. Pectin gives reliable results.

Can I Reduce The Sugar In Persimmon Jelly?

You can cut it slightly, but too little sugar may affect the set and shelf life. Low-sugar pectin can help if you want to reduce sugar.

Do I Need To Peel Persimmons For Jelly?

No, just scoop out the flesh and strain it well for a smooth texture.

Can I Freeze Persimmon Pulp To Make Jelly Later?

Yes, persimmon pulp freezes very well and can be thawed when you’re ready to make jelly.

Why Did My Persimmon Jelly Turn Cloudy?

This happens if the pulp isn’t strained well or if it was overcooked. It still tastes great, though.

Making a persimmon jelly recipe at home is such a rewarding experience—it’s a way of preserving the season’s best fruit and sharing it with family and friends. I’d love for you to try this recipe for persimmon jelly and let me know how it turns out.

Leave me a comment, share your tips, or tag me if you make it—I can’t wait to see your creations!