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2. Reduce the heat to a medium low and simmer until the mixture thickens but some juices remain, stirring frequently for around 25 minutes.
3. Roughly chop the persimons, add to the mixture and simmer for around 5 minutes until they are tender.
4. Remove from heat and cool completely. Spoon in jars, seal and refrigerate.
5. Should be stored in the fridge and consumed within one month.