Persimmon Chutney | Mrs. Wages

Persimmon Chutney

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  • Yields: 3 to 4 half-pints
Persimmon Chutney | Mrs. Wages

Ingredients

2 lbs Fuyu persimmons

3/4 cup chopped shallots

1 cup apple cider vinegar

1 cup dark brown sugar

1 cup raisins

1 tsp sea salt

1/2 tsp ground cloves

1/4 tsp red chili flakes

Directions

1Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

2Finely chop the persimmons. Combine them in a large, heavy-bottomed pot with the shallots, vinegar, brown sugar, and raisins. Bring to a simmer and cook over medium heat for 20 to 30 minutes, until the persimmon begins to break down and the raisins get plump.

3When the persimmon is tender, add sea salt, ground cloves and red chili flakes. Stir to combine and cook to integrate the spices.

4Once the chutney is thick and there’s no sign of runniness, it is finished.

5Funnel the chutney into prepared jars, leaving a 1⁄2-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 10 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.

6Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours.

7When cool, check seals. Lids should be down in the center or stay down when pressed.

8Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

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Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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