Mostarda di frutta

A traditional condiment used with boiled meats or cheeses from northern Italy.

4.13 from 8 votes

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Course: Seasoning

Prep Time: 10

Cook Time: 20

Total Time: 3 30

Servings: jars

Calories: 998kcal

Author: Guido Pedrelli

Ingredients

▢ 2 kg (4.41 lbs) fruit not overripe
▢ 1 kg (2.2 lbs) sugar
▢ 5 (5) drops of mustard essential oil

Instructions

▢
Place alternating layers of fruit and sugar in a steel pot, then let it rest for 24 hours.
▢
Place the pot over medium heat and boil for 5 minutes. Turn off the heat and let it rest for 24 hours in a dry place. Do not cover the pot when boiling or resting, to prevent condensation from dripping on the fruit.
▢
Boil for another 5 minutes and let it rest, as before, then repeat a third time and let it cool.
▢
Put 5 drops of mustard essential oil in canning jars and fill them with the fruit and syrup, close tightly, and store in a dark place. Allow the mustard to sit for a few days before being used.

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