My latest waste of harvest was 10 large Hachiya persimmons. I was using the strained pulp to make persimmon jam from a recipe book. 4 cups of pulp, 1/4 c lemon juice, 6 cups sugar, 1 box pectin. Very standard.
What nobody mentioned, either on the internet or in the recipe book, is that when you boil persimmon pulp it immediately goes bitter and astringent. As in, totally inedible. But it was a very pretty orange and it set nicely! So now I have 7 half pint jars to give to people whom I do not wish to impress with my canning skills.
Let's share our recipe disasters so we can all avoid these blunders.