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Ingredientes
- 8 c. Very ripe persimmons
- 1Â 1/2 c. Orange juice
- 6 c. Sugar
- Â Â Brandy
Direcciones
- Fill a steamer or possibly large pot with ripe persimmons & heat very gently or possibly steam for 1/2 hour till fruit is pulpy. Press the pulp through a strainer & measure the volume. For every 2 qts of persimmon pulp add in 1/2 pint orange juice & 1 1/2 qts sugar. Pour the mix into a heavy pan or possibly jelly pan & simmer uncovered for 1/2 hour, stirring every 10 min. When the mix begins to thicken remove from the heat. Stir in 1/4 c. brandy for each qt of marmalade. Pour into sterile jars & seal. Cold before storing.
