Begin by washing your persimmons thoroughly. If you’re using Hachiya persimmons, peel them and remove the seeds. For Fuyu persimmons, you can leave the skin on, but make sure to remove any seeds. Then, chop the fruit into small chunks.

Place the chopped persimmons into a large pot and add 1 cup of water. Bring to a gentle boil over medium heat. Stir occasionally and cook the fruit for about 15-20 minutes, until it softens and breaks down into a puree.

Once the persimmons have softened, use a potato masher or immersion blender to mash the fruit into a smooth consistency. If you prefer a smoother jelly, strain the mixture through a fine sieve or cheesecloth to remove any remaining skin or pulp.

Return the persimmon puree to the pot and stir in 3 cups of sugar and 1/4 cup of fresh lemon juice. Mix well until the sugar has dissolved. Heat the mixture over medium-high heat until it reaches a rolling boil.

Once the fruit and sugar mixture has reached a boil, it’s time to add the pectin. Stir in the fruit pectin and mix thoroughly. Bring everything back to a boil, and then let it cook for 5-10 minutes, stirring occasionally.

To check if your jelly has reached the right consistency, place a small spoonful on a cold plate. Let it sit for a minute, then tilt the plate. If the jelly wrinkles and doesn’t run, it’s ready! If not, continue boiling for another 3-5 minutes and test again.

Once the persimmon jelly has fully set, carefully pour it into sterilized mason jars while still hot. Leave about 1/4 inch of space at the top. Wipe the rims with a clean cloth to ensure a tight seal.

If you're canning your jelly, place the jars in a boiling water bath for 5-10 minutes to seal them. Remove the jars carefully and let them cool completely before storing.