Fill a steamer or large pot with ripe persimmons & heat very gently or steam for 1/2 hour until fruit is pulpy. Press the pulp through a strainer & measure the volume. For every 2 quarts of persimmon pulp add 1/2 pint orange juice & 1 1/2 quarts sugar. Pour the mixture into a heavy pan or jelly pan & simmer uncovered for 1/2 hour, stirring every 10 minutes. When the mixture begins to thicken remove from the heat. Stir in 1/4 cup brandy for each quart of marmalade. Pour into sterile jars & seal. Cool before storing.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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