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Freezer Persimmon Jam
Reviews:
July 21, 2014

Two suggestions: 1) Do NOT place hot jars or ANY glass jars in the freezer. They WILL break! 2) For problems with astringency ("fuzziness", try this trick from a United States Department of Agriculture Farmer’s Bulletin of 1915: “Since heat makes the astringency of the persimmon more apparent, it is always well to add one-half teaspoonful of baking soda (bicarbonate of soda) to each cupful of persimmon pulp in all recipes where the fruit is subjected to heat. Although it has been proved by experiment that the soda may be omitted if the fruit is entirely free from astringency, it is better to use it until one is sure of the quality of the persimmon pulp.”

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