Spiced Persimmon Butter Recipe Reviews - Allrecipes.com (Pg. 2)
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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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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Photo by Cathy
Home Town: Ravenna, Ohio, USA
Living In: San Diego, California, USA
Reviewed: Dec. 29, 2010
Wonderful recipe!! We have so many persimmons from my grandmother's tree, this was a great way to use them up. I used up the persimmons that had become over-ripe, and they were delicious in this jam.
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Reviewed: Nov. 21, 2010
Cindy, thanks for simplifying a long labor-of-love process. I can tell by the ingred list and the process that this tastes rich and wonderful with a good spreading consistency. Next time my friend's mom picks her tree I will make this! BTW, you can boiling-water bath your filled jars & give your product a longer shelf life. After filling jars to w/in 1/4-in, wipe rims clean, and secure lids & bands. Put jars in a lrg pot of boiling water (1- to 2-in coverage over jar tops) with a little rack on the bottom. Bring water to boil, cover, time boiling for 5-10 min, remove jars, set them on a cooling rack for 1-3 hrs. After lids "pop" store jars in a cool, dry place, (not the fridge) and wait 14-21 days before use (check for color changes). Unopened product will last up to 1 yr; refrigerate after opening & it'll last as long as it usually does, maybe a little longer! Happy Cooking and Bon Appetit!
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