Persimmon Marmalade Preparation
Blend enough persimmons to make 2 quarts. Cook for 15 minutes, add 1 cup pure orange juice & 1 cup crushed pineapple. To each cup of mixture, add 3/4 cup sugar. Boil, stirring often, until thick. Pour into jars, seal, do not put in hot water bath. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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