- ripe persimmons - 8 glasses
- orange juice - 1.5 cups
- sugar - 6 glasses
- brandy - To taste
Persimmon has not only a pleasant taste, but also contains a huge amount of useful substances: sodium, magnesium, potassium, iron, manganese and calcium. Persimmon in large quantities contains glucose, vitamins A, C, P, sucrose, iodine, magnesium, and also antioxidants. Thanks to the presence of pectin persimmon favorably affects the digestive system. Preparation: Put the persimmons in a steamer and cook until soft for about 30 minutes. Wipe persimmon through a sieve and measure the resulting amount of pulp. For every 2 liters of pulp pulp, add 0.3 liters of orange juice and 1.5 liters of sugar. Pour the resulting mixture into a saucepan and cook over low heat for 30 minutes without a lid, stirring every 10 minutes. When the jam thickens, remove the pan from the fire. Add brandy from the calculation of 1/4 cup brandy per 1 liter of jam. Spread jam on the banks, cool and put in a cool place.
Servings: 4-5