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.

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.

Sprinkle fruit pectin over prepared crushed fruit, stirring vigorously to prevent clumping. Bring the sauce to a fast boil over medium-high heat.

Once it’s boiling hard, stir in sugar (and honey, if using). Keep stirring until fully dissolved.

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.

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.

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.