Specific for persimmons? I seriously doubt it as it isn't a big demand item. ;-)

General fruit syrup instructions are available from NCHFP and should work for persimmons as well. Unlike most other fruits however persimmons fall right on the pH
borderline (4.5-4.7) however so some additional acidification (ie.
bottled lemon juice or citric acid) would likely be required for safe canning. Otherwise only fridge storage is recommended because of their pH.

How much lemon juice/citric acid? Can't say for sure but as their pH is the same as tomatoes and other low-acid fruits, the standard 2T lemon of 1/2 tsp citric acid per quart should suffice. Of course you won't be canning it in quarts as the processing time for syrups is 1/2 pints or pints. But you can adjust the acidification accordingly.

Hope this helps.

Dave

Thanks for your tutorial especially about the pH. Another concern I have is regarding the thickness of the pulp being thicker than the consistency of apple butter which requires the addition of water. As for the addition of acid I do have a calibrated pH meter but share that other concern.

First, apple butter does not "require the addition of water". Adding a minimal amount is allowed in some recipes but only if necessary as they maintain that it cooks off as steam. But most approved recipes call for using apple cider or cider vinegar or lemon juice or even apple juice instead. Any of those liquids can also be used with persimmons.

So I'm not sure I am fully understanding your concern about consistency since we are talking about making a syrup, not a butter, and water is one of the basic ingredients. Sugar is the other.

But as with all syrups you begin with one of the tested sugar+water syrup instructions (preferably heavy to very heavy) and then add the portion of pre-cooked and strained fruit juice (not pulp).

NCHFP - How to Make Syrups

The sugar acts as a binding agent on much of the alkalinity in water while letting you control the end consistency.

Hope this helps.

Dave

PS: for safety purposes I'll also add that the use of pH meters is not encouraged by the guidelines as even the most expensive models can only test the pH of the product as it goes into the jar. They cannot account for the proven rise in pH as the product cools or during its sealed storage. So if pH meters are used one has to ensure an even lower pH to begin with.

The intention was to can pancake/waffle syrup from a product that is really a thick pulp/ puree. Wild persimmons are normally processed by squeezing soft overripe fruit through a mesh bag because it contains very many seeds and in any other condition the fruit is very astringent otherwise. It really is not at all comparable to commercially grown persimmons.

I think the addition of plenty of low acid fruit juices will solve any doubt placed on it.