• If you are planning to serve the chutney within a few days you can cool it and refrigerate it when it is done. See Instructions below if you want to store it.
• Mix all chutney ingredients EXCEPT persimmons in a large sauce pan. Bring to a boil over medium heat. Reduce to a simmer and simmer, stirring often, until reduced, thick and syrupy (about 25 minutes). Add persimmons and cook 5 minutes more. If serving in the next day or so, allow to cool completely and refrigerate.

Storage Instructions

• If planning to store chutney: Preheat oven to 275° and place 4-5 clean half pint canning jars on a baking sheet in the oven for at least 20 minutes while you are making the chutney. Have water or kettle ready to boil water to sterilize the lids and jar rings. Submerge lids and rings in boiling water for 5 minutes just before you are going to seal the jars.
• To store in the fridge or freezer: Transfer chutney mixture while hot to hot sterilized jars. Seal and allow to cool completely (overnight). Store in the refrigerator up to 3 months or freeze and defrost jar as needed.
• To make it shelf stable: Bring water in a canner to a boil so it is 3-4 inches deeper than the jars while you are making the chutney. Transfer hot chutney mixture to sterilized jars and seal the lids. Set jars on canning rack and simmer, submerged 25 minutes. Remove jars from canner and allow to cool overnight. (Check that lids have sealed properly by gently removing the jar ring and lightly test if the lid is sealed tightly.) Store up to one year.