Friday, March 9, 2012

Persimmon Jelly

I suspected when I was making this that it was really a form of jam - a clear jelly-like jam, but jam nevertheless - and that's what it turned out to be. But the taste was interesting and the small amount that's left over can go on toast.

Persimmon Jelly

5-6 persimmons
lemon juice

Wash but do not peel the fruit, cut into quarters and put it into a preserving pan. Cover well with water, and boil it for three or four hours. Strain the liquor through a fine sieve, and leave until next day. 

To each cup of juice, add one cup of sugar and a little lemon juice, and then put the whole into a preserving pan, and stir until the sugar dissolves. Boil till it jellies (about one or two hours), add a little more lemon juice, and pour into pots. 

This recipe is from Question Department of the Town and Country Journal, 27 April 1901.

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