On 11/4/2011 6:07 AM, George Shirley wrote:
> The Japanese persimmons on the counter are ripening slowly. Yesterday I
> froze 3.5 cups of pulp and we ate another cup as dessert. Still about
> forty simmons slowly ripening on the counter.
>



I know you make some kind of bread with them. but can you make jam with
them?

gloria p