The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 30, 2004
Fuzzy was a good way to describe this jam. I did let the persimmons ripen, and it is still fuzzy.The cream cheese did not help. Any ideas on how to save six jars of jam?
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Cooking Level: Intermediate

Living In: Oakland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 4, 2003
a nice alternative
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 2, 2003
This was quite good. I have enjoyed it along with cream cheese on whole wheat bread. (The cream cheese cuts some of the "fuzzy" flavor if you didn't have the patience to let your persimmons ripen completely :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 24, 2003
I only had a little over 2 c. of persimmon pulp, so I halved the other ingredients accordingly and this was excellent! As good as pumpkin butter which we love. GardeningJan
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JAN

Cooking Level: Expert

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