8 c  Very ripe persimmons
1 1/2 c  Orange juice
6 c  Sugar
Brandy

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.