Jam and Preserve Recipes
Mostarda di Frutta
More of a mustard pickle, this traditional Italian preserve is surprising, delicious and addictive!
Ingredients
Mustard,
dry powder
dry powder
8 oz
230 g
Sugar, Soft Brown
8 oz
230 g
1pint
600 ml
Apricots,
dried, ready to eat
dried, ready to eat
8 oz
230 g
Figs,
dried, ready to eat
dried, ready to eat
8 oz
230 g
Raisins
8 oz
230 g
Cherries,
glace
glace
8 oz
230 g
Apples,
dried rings
dried rings
4 oz
115 g
Ginger,
stem, in syrup
stem, in syrup
8 each
2 tsp
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Method
- Wash and rinse your jars and place in a warm oven to dry and sterilise.
- Put 600ml/1 pint cold water into a jug or bowl and add the mustard powder. Stir until combined and smooth. Cover, and leave to one side for 1 hour.
- Prepare all of the fruits by chopping - but not too finely. This preserve should be chunky.
- Put the sugar and vinegar into a preserving pan and stir to dissolve the sugar - place over a low heat to help this process.
- Gradually increase the heat until the mixture is boiling for a few minutes then take off of the heat.
Add the fruit mixture to the pan, together with the mustard mixture and the salt.
Stir to combine, then place back onto a medium heat and stir the mixture until thickened.
Remove from the heat and spoon into the warm, sterilised jars, making sure there are no air pockets. Seal immediately.- It is best to leave for at least 6 weeks before using to allow the flavours in this delicacy to develop fully.
How long will it take to make?
Preparation time:
1 hour 15 mins
Cooking time:
20 mins
Total time:
1 hour 35 mins
Soaking overnight
not included in total time
How much?
12 x 280g/8oz jars approx
Look after it
keep in cool and dark if possible, use within 12 months
Rosie's Preserving School Workshops
Mostarda di Frutta
