Persimmon Chutney recipe

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

Prepare half-pint canning jars according to manufacturer's 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.