cooking recipes




Persimmon chutney


 Persimmon chutney recipe in the canning category

 Recipe ingredients:

  • 2 pounds ripe persimmons
  • 1 cup chopped onions
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1/4 cup raisins
  • 1/4 cup dark brown sugar
  • 1 tablespoon unsulphured dark molasses
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon white pepper

 Recipe method:

  • Prepare half pint canning jars according to manufacturer directions.
  • Split the skins of the persimmons and spoon out the soft flesh.
  • Combine the fruit and other ingredients in a heavy saucepan.
  • Simmer the mixture over low heat for 30 to 45 minutes, stirring occasionally, until it is very thick.
  • Add a little more water if the mixture starts to be sticky.
  • Spoon the chutney into the prepared jars and screw on the lids.
  • Refrigerate the jars or process them in a water bath for 10 minutes.
  • If you are processing the jars, leave about 1/4 inch headspace.
  • The chutney is best if it is allowed to blend flavors for a couple days.

Tags: persimmon, chutney, recipe, canning, recipes, cooking

Recipe for persimmon chutney is filed under Canning recipes


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