Mostarda Di Frutta

1. 1

   Wash and rinse six or seven 212 gram/8 ounce jars and place in a warm oven around 50-100 C to dry and sterilize.

2. 2

   Put the 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.

3. 3

   Prepare all of the fruits by chopping them, but not too finely. This preserve should be chunky. Remove the ginger from the syrup and chop or slice thinly.

4. 4

   Put the sugar and vinegar into a large 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.

5. 5

   Add the fruit mixture into 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.

6. 6

   Remove from the heat and spoon into the warm, sterilized jars, making sure there are no air pockets. Seal immediately and process according to standard safe canning practices.

7. 7

   It is best to leave for at least 6 weeks before using to allow the flavours in this delicacy to develop fully.

* Per serving · 4 servings · Values may vary.

No additional tips available.