3 or 4 previous discussions on persimmons and jam recipe come up with the search. Didn't read through them all but it gives you a starting point.

If you use the standard citric acid measurements then the pH would be covered with minimal effect on taste. If you want to use lemon juice then depending on the size jars you use it can be figured based on the standard acidification recommendations of 2T per quart. But most jam recipes I have seen use orange juice as the acid.

Dave

Here is a link that might be useful: Persimmon Jam

Thanks Dave. I read all the previous threads, this is why I asked the question. There was no satisfactory answer. I wanted to know if anyone had tried acidifying at the level the NCHFP recommends for fig jam, and what were the results? I know that would be safe, but does it taste any good?

In any case, I think the persimmons went somewhere else so I won't be making the jam. It would be nice to know for next year though.

Sorry but no way to know from your post if you had read them or not. :)

And they are more acidic than the figs so wouldn't need as much added acid.

I would think that if you use one of the many recipes calling for orange juice the acid should be fine not to mention an improved flavor.

Dave

The orange juice recipes all seem to be freezer jam recipes. Is there a canning one I missed? Anyhow, I posted just in case someone made persimmon jam by BWB and lemon juice (or any citrus juice) and was happy with the results. The only person that made persimmon jam and posted was not happy with the flavor of the jam.

Kraft Foods has a recipe that should be a good trusted one to use. Here's a link to it. http://www.kraftrecipes.com/recipes/mcp-persimmon-jam-51950.aspx

I liked the kraft's recipe.
I will try it

This post was edited by seysonn on Thu, Oct 3, 13 at 19:46