persimmon jelly... an experiment

So I had these gorgeous looking things that bring back terrible memories of my father forcing me to taste them ... and have never eaten them since.
I saw someone peeling and eating one, like you would a pear, and I tried that... beautiful! And the colour is so jewel. Surely they would make excellent jelly?
I boiled them up and forced them through a seive - first mistake. Do not force, the syrup should stand in a muslin-lined colander to slowly drip through. (I knew that...) and now I have it doing just that.
It's also rather bland - delicate, but bland - so I've added cinnamon stick, honey, lemon juice and a little ginger.
More soon!