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5Ingredients
35Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 1/2 lb. persimmon pulp (very ripe)
- 12 oz. sugar
- 1/4 tsp. cinnamon powder
- 2 Tbsp. lemon juice (fresh)
- 1 tsp. lemon zest
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Reviews(1)
Jaimie A. 2 years ago
I have an abundance of Fuyu persimmons and that is the only kind I used. It’s really sweet, I think I’ll have to use 2 cups of sugar instead of 3 for my next batch. Really simple to make though.