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ISO: persimmon jam recipe question

Misc.
I followed you recipe accurately. Only, I replaced sugar by artificial sweetener, which is not supposed to make a difference in this case.

However, the taste of gull nut, typical of fresh and ripe persimmons did not disappear. This taste is derived from the relatively high tannins content in persimmons. Is there anything that can be done to remove this taste?

Many thanks in advance,

Donald Leigh
MsgID: 206671
Shared by: Donald Leigh, London
In reply to: Recipe: Persimmon Jam
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Persimmion Jam?
  Michelle, Salinas CA
2 Recipe: Persimmon Jam
  Linda Lou,WA
3 Thank You: Thank you Linda!
  Michelle, Salinas CA
4 ISO: persimmon jam recipe question
  Donald Leigh, London
5 Recipe(tried): re: Persimmon Jam recipe question
  Livefreeordie
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