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Freezer Persimmon Jam
January 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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