Reviewed: Dec. 22, 2012

24 persimmons got me a little less than 3 pints. I didn't cook in the crockpot as long (I had to go to bed!) but even at 6 hours, it was good. I used honey instead of agave (1:1 exchange) and went ahead and canned it in a water bath (boiling water for 15 min). I didn't process my not full pint and just put it in the fridge. This morning I had it with some yummy toast and I went a little weak in the knees it was soooo good. A rich, fall flavored little treat. So yummy!

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Reviewer:

Stephanie

Cooking Level: Expert

Reviewed: Dec. 1, 2012

I was a bit skeptical about this recipe when I first read it but I had a lot of ripe persimmons and wanted to get rid of them as easily and tastily as possible. I followed this recipe to a t and it came out perfectly! The taste and texture is phenomenal, not to mention it's healthy! Thank you for sharing such a delicious treat. I could grab a spoon and eat it straight out of the jar, it is that good.

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Reviewer:

Amber

Reviewed: Nov. 30, 2012

I just finished making this, and it is absolutely DIVINE! My first time using persimmons, and I'm seriously hooked. Thanks for a great recipe.

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Reviewer:

zen

Reviewed: Nov. 26, 2012

I skipped the puree step as I like my jams to be a little chunkier. It was too dry though, I'm not sure it would have even pureed to the right consistency. Twenty persimmons made 5 half pint jars and I did process them in the water bath. I used organic white sugar instead of the agave syrup. Total cook time was 2 hours on high then 5 on low covered and 1.5 on low uncovered.

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Reviewer:

mrs.j.jimenez

Reviewed: Nov. 12, 2012

I had a whole bunch of persimmons collected from the yard, and had no idea what to do with them. Thankfully, I found this recipe and now I've got a few mason jars of the stuff. At my wife's request, I cut way down on the cinnamon, using maybe 1/2 of the amount listed, and the spicing at that amount is quite adequate in my opinion. As to other changes: I didn't have any agave syrup, so I substituted honey and it worked well. I also threw in about 3/4 teaspoon kosher salt along with the cinnamon and cloves. I have never had persimmon butter before. It reminds me strongly of pumpkin pie filling--making me think I may turn one of these jars into a persimmon pie for the holidays.

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Reviewer:

weirdboy

Reviewed: Jul. 11, 2012

For a first time, everyonel oved this recipe. After it sits a ay or two it is delicous!

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Reviewer:

Cynthia

Cooking Level: Intermediate

Living In: Orangeburg, South Carolina, USA

Reviewed: Feb. 13, 2012

This is amazing. We have persimmon trees and this is my favorite thing to with all that fruit. I have family requesting this. Excellent

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Reviewer:

Mrs.Marshall

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Vista, California, USA

Reviewed: Dec. 29, 2011

Yummmmm, I just did this in a pot on my stove top. Kept an eye on it, super low heat, stirring often until it was thick and deeeeeeeeeelicious!!!

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Reviewer:

Tracey

Reviewed: Nov. 30, 2011

The aroma that comes with cooking is so wonderful not to say anything about how good it is on fresh bread. Will pass it foward

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Reviewer:

Dusty

Reviewed: Oct. 25, 2011

It's time to start thinking about using this recipe again... the persimmons are almost ready here in San Diego! Every year I remember how much I enjoy this recipe :)

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