| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Very ripe persimmons |
| 1 1/2 |
c |
Orange juice |
| 6 |
c |
Sugar |
|
|
Brandy |
INSTRUCTIONS
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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