Preparation time: 45 min.
Cooking time: 2.5 to 3 hours
Difficulty: Medium - experience needed
Serves: 8 pints
Dietary guidance: v v n d
6 c. diced persimmons, unpeeled
4 c. chopped dried apricots
3 c. raisins, preferably golden raisins from Barbara's Yemeni clients
7 c. water
2 1/2 c. brown sugar, packed
6 tbsp. minced fresh ginger
2 tbsp. black mustard seeds
2 tsp. chili powder
3 c. white wine vinegar (or apple cider vinegar)
3-4 tbsp. minced habanero chilies
1/2 c. chopped serrano chilies
Pickling or kosher salt (no iodine) to taste
Combine all ingredients except salt in a large pot and bring to a boil. Reduce to a moderate simmer and cook for one-and-a-half to two hours. The diced persimmons should begin to break down, but should be identifiable. Season to taste with salt, usually about 1 tablespoon.
Pour into sterilized jars with 1/4" head space and process in a boiling water bath, 10 minutes for half pints and 15 minutes for pints.
© 2011 Barbara Horn & Scott Mossman