Problem is that the flavor of PCA persimmons doesn't hold up well when heated, and there really aren't any recipes for persimmons that I know of that don't require heating and/or sugar. But this one is still good and uses only a half cup sugar, though the main contribution that the persimmons give to the final product, as far as I can tell, is its color - I really can't taste the subtle flavor of persimmon through all the other ingredients and after heating. http://simplyrecipes.com/recipes/persimmon_pudding_cake/

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

My mother used to make persimmon pudding. I think it was something baked in a square pan and sort of consistency between a cake and a pudding. My brother loved it and called me one time, many years later to see if I had the recipe, but I didn't ever even taste it....but they loved it. Sorry, no help. Just brought back a memory.

Thanks for the suggestions. Unfortunately they're not what I'm hoping may exist somewhere (perhaps it doesn't). Compumom, the Beard recipe I modified was the one for apricot bread in Beard on Bread, substituting persimmons for the apricots and their soaking water, as I described in my original post. I've made the Beard persimmon bread recipe you reference as well, reducing the sugar and using half oil half butter in place of the butter: the results were excellent, but too sweet and too fat for my current taste. Irisgal, your recipe is sweeter than what I want. Perhaps fruit breads require that much sugar, or almost: I know sugar can be cut to 3/4 cup, because I often do that myself, but don't know if can be reduced to 1/4 cup as I attempted, and which didn't work. I like a fruit bread for breakfast or as a snack, but since I had flu almost a year ago, my already moderate taste for sweetness has diminished almost to zero. For the last few years even plain apples have been borderline too sweet. Hence my interest in a bread with little added sugar.