Recipe - Persimmon Brandy Conserve

8 cup Very ripe persimmons
1 One half cup Orange juice
6 cup Sugar
Brandy

Fill a steamer or large pot with ripe persimmons & heat very gently or
steam for One half hour until fruit is pulpy. Press the pulp through a
strainer & measure the volume. For every 2 quarts of persimmon pulp
add One half pint orange juice & 1 One half quarts sugar. Pour the mixture into
a heavy pan or jelly pan & simmer uncovered for One half hour, stirring
every 10 minutes. When the mixture begins to thicken remove from the
heat. Stir in One fourth 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