OK, I'll start

On Wed, 27 May 2009 19:03:35 -0600, Puester <[Only registered users can see links. ]>
wrote:


At Christmas my DIL sent me persimmons, frozen. She has a neighbor
with persimmon trees. I just stuck them in the freezer and took one
bag out a couple of days ago. I made a batch of persimmon jam. I
brought another bag up yesterday and just finished putting it through
the food mill. I have 12 cups of pulp from the 7.5 pounds. I decided
to bring the other bag up and get it prepped while everything is out
and before I clean up the food mill. This bag weighed 8.25 lbs. I
think I got a total of at least 20 pounds. I have 2 more recipes for
jam that I want to try. The kids will be here in a couple of weeks
and I will send plenty back with them for the donor of the fruit.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:
There are many on line recipes using persimmon pulp. I thawed the last
two cups of last years crop today and am making a persimmon bundt cake,
one of our favorites. I've also made persimmon pancakes/waffles, pies,
cookies, etc. Persimmon jam, unfortunately, has not become one of our
favorites. I may experiment with the jam recipe with this years crop.

The Cook wrote:



That sounds wonderful. I used to love persimmons but in
recent years
I haven't found any that are ripe enough to buy.

gloria p