From the Demo, Saving the Season- Fall Demo Recipe courtesy of Kevin West Please note that persimmons do not have enough natural acidity to be safely canned, since low-acid foods can develop botulism during shelf storage. Accordingly this is a “fresh jam” that should be stored in the fri[...]
Posts Tagged ‘persimmon’
November 8th, 2009 - 3:45 pm § in Dressings/ Sauces, Recipe
Persimmon Chutney
From the Demo, Saving the Season- Fall Demo Recipe courtesy of Bettina Birch 1 pounds ripe persimmons 1 pound Black Arkansas apples 1/4 cup apple vinegar 1/4 cup lime juice 1/4 cup water 1/4 cup raisins, or other dried fruit 1/8 cup dark brown sugar 1/8 organic light sugar 1 tablespoon mustard seeds[...]