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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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4 users found this review helpful

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BHENRYXXXX

	Cooking Level: Intermediate Living In: Oakland, California, USA
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Reviewed: Dec. 4, 2003

a nice alternative

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7 users found this review helpful

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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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DABNEYG


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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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Freezer Persimmon Jam

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