Mostarda di Frutta

More of a mustard pickle, this traditional Italian preserve is surprising, delicious and addictive!

Ingredients

Mustard , dry powder
8 oz
230 g
Sugar, Soft Brown
8 oz
230 g
Vinegar, Red Wine
1pint
600 ml
Apricots , dried, ready to eat
8 oz
230 g
Figs , dried, ready to eat
8 oz
230 g
Raisins
8 oz
230 g
Cherries , glace
8 oz
230 g
Apples , dried rings
4 oz
115 g
Ginger , stem, in syrup
8 each
Sea Salt
2 tsp

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.
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.
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.
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:
Cooking time:
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How much?

12 x 280g/8oz jars approx

Look after it

keep in cool and dark if possible, use within 12 months
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Apricots

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Nutrition facts: 0 Calories