Jam & Jelly recipes

Persimmon Jelly



2 persimmons
30 g honey
Gelatin 20 g
100 ml of water


Soak gelatine in warm boiled water. Stir until complete dissolution. Persimmon peel, remove seeds.

In heatproof bowl, mix the persimmon pulp with gelatin and honey, put in a water bath and warm up, 1 min., Stirring constantly.

Small cups pave the inside plastic wrap so that the hanging edge. Pour the prepared mixture into them, lift the edge of the film and assemble them. Refrigerate for 2 hours

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Jam & Jelly recipes