Reviewed: Jan. 29, 2012

I have a persimmon tree, so I am well aware of how horrible (tannic) they can taste when not fully ripe, so I used extremely ripe persimmons, and made sure to remove the skins. Still, the end result tasted A) TOO sweet B) slightly fuzzy. I am wondering if it had to do with the type of persimmon I used - the type that needs to be extremely soft in order to eat, which are also extremely sweet naturally... maybe that's why this recipe didn't work out for me?

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Reviewer:

jenndiva

Reviewed: Dec. 26, 2011

Tasted great, I tast tested the persimmons first to make sure they were not fuzzy. It came out great and buttery sweet. I wonder if some people are leaving the skin on when they purée them, and that is why they say it tastes fuzzy

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Reviewer:

Pitchfork

Cooking Level: Expert

Home Town: Anaheim, California, USA

Reviewed: Dec. 10, 2011

I just finished putting up my batch, I snitched some and it was delicious! I had 6 cups of puree, left the sugar at 3 cups (a little shy actually), didn't have enough lemon juice from my lemon so used a lime and an orange to finish out the 1/4 cup juice. My persimmons were almost all good and ripe, but a few were very firm.

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JeannieB

Reviewed: Dec. 4, 2011

I used this recipe and I'm sure it's a great one but nothing mentioned about having to have the persimmons super ripe. My jam came out tasting like the skin of a banana. Dried my mouth out and I don't know how to fix it so I'll have to dump down the drain. I was so craving it.

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Reviewer:

jen

Cooking Level: Expert

Home Town: San Lorenzo, California, USA

Reviewed: Nov. 22, 2011

Yum! I can't wait to try them with pecans.

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Reviewer:

JeanneMontgomery

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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Reviewer:

BHENRYXXXX

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Oakland, California, USA

Reviewed: Mar. 28, 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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Reviewer:

DABNEYG

Reviewed: Dec. 13, 2001

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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