Kathy: thoughts on using your Fuyu (crisp) persimmons

There are different varieties of the crisp ones but all the crisp ones are used like the Fuyus we commonly get here in California. They are used like apples in many recipes so I wonder if you could experiment and make jam with them the way you would make an apple "jam" (I guess nobody makes apple "jam" but perhaps you could make Fuyu "butter" by using an apple butter method, with different spices). The reason I say this is because I have in my recipe files a "recipe" for making crisp persimmon pie by simply substituting crisp persimmons (like Fuyus) for the apples... I have a recipe for persimmon jam using Hachiyas (the soft persimmons), but couldn't find any jam or jelly recipes for the crisp ones. So, if you enjoy experimenting, you might just invent a new jam!

The other way to use the crisp persimmons is dried. I recently tasted some dried Fuyus which were the best dried fruit I have EVER had. Wow - that'll be my next experiment.