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Hachiya persimmon preserve

intomeat | Dec 21, 2011 12:58 PM

I tried to cook down 5 perfectly ripe hachiya persimmons in a sauce pan. The persimmons were totally ripe, translucent and soft all over. After cooking for about 2 hours, the astringency returns. Don't understand this one. Does anyone have a good recipe for making hachiya persimmon jam?

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