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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