The Chef has found the way to pull the deliciousness from the persimmons without too much seed trouble.
Here is the beautiful clear orange jelly in a small white serving dish. We ate it up by the spoonful. It’s got just enough tart left to be perfect, but the astringency is mellowed by the pectin needed in the jelly is apparently what softens it. The Chef steamed the juice out with the Instant Pot. The remaining pulp and skin was tasteless so it seems he got everything out. The juice was still very tannin-y. But the jelly is amazing!These six jars are just the first batch of jelly. I am informed jelly making will continue at least 1-2 more days to use up the juice that is not reserved for fermentation.
Oh wow! Yeah Chef!
My picking post tonight ☺️
Very ckever!
I think Wes can make something good out of anything.