recipes for persimmon jam?
My neighbor has offered us persimmons, and we intended to make persimmon jam. The ball book, or any of my other preserving books are quiet on the subject of persimmon. Not sure if I should trust random internet recipes, pH is about 4.7? So it should be acidified, but how much?
There is a lady at our local farmer's and crafts market who sells persimmon jam, so we know it is possible to make it and have it taste good.
Any experience with persimmon jam anyone?