Persimmon Jelly
Use ripe fruit. Skin it, put into a pan, and cover lightly with water. Boil for about ‘2 hours, or until the fruit is pulpy and the juice extracted. Strain through muslin. Measure the juice, and add the strained juice of one lemon to each pint of fruit juice. Put on to boil. Add I1lb. of sugar to each pint of juice, and stir till the sugar is dissolved. Boil rapidly till the jelly will set when tested.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19460621.2.49
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New Zealand Listener, Volume 15, Issue 365, 21 June 1946, Page 27
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80Persimmon Jelly New Zealand Listener, Volume 15, Issue 365, 21 June 1946, Page 27
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