Persimmon brandy conserve

Yield: 1 Servings

Measure Ingredient
8 cups Very ripe persimmons
1½ cup Orange juice
6 cups Sugar
\N \N Brandy

Fill a steamer or large pot with ripe persimmons & heat very gently or steam for ½ hour until fruit is pulpy. Press the pulp through a strainer & measure the volume. For every 2 quarts of persimmon pulp add ½ pint orange juice & 1½ quarts sugar. Pour the mixture into a heavy pan or jelly pan & simmer uncovered for ½ hour, stirring every 10 minutes. When the mixture begins to thicken remove from the heat. Stir in ¼ cup brandy for each quart of marmalade. Pour into sterile jars & seal. Cool before storing.


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