Recipe developed by Nancyjo Riekse
Yield: 4 pints
4 to 5 pounds crisp ripe Fuyu Persimmons
1 ½ cups water
1 ½ cups good brandy
3 tablespoons Meyer Lemon juice
Pull or cut off stems from persimmons; discard stems. Peel fruit with a sharp knife. Cut persimmons crosswise into 1/2 inch think rounds; discard any seeds. In a 2-3 quart pan, bring water to a boil on high heat. Add 1/4 of the fruit at a time to the water; cover and, when boiling resumes, cook 1 minute. Lift fruit from pan with a slotted spoon and firmly pack into 4 hot jars. Measure water and add enough to make 2 cups; return to pan and add sugar to water bringing to a boil on high heat, stirring until sugar dissolves.
Remove from heat and add brandy and lemon juice. Pour enough hot syrup into jars to fill within 1/4 inch of rim.
Seal and store in a cool, dark place for at least 2 weeks before serving.