In recent months, I’ve started reading a lot more canning blogs. In particular, Punk Domestics seems to post a lot of recipes that look interesting. In this case, they directed me to Belle Jar Canning‘s Peach Mostarda recipe. Now, a mostarda isn’t something I’ve ever had before, but it looked interesting. Peach and mustard, cooked down thick? Sure, let’s give it a try.
And then I tasted it. And have eaten a little of it on brie and crackers, or bread, or chicken, nearly every day since. I made a second and a third batch, having to resort to frozen peaches from the store since they just went out of season. I took some along with a thing of brie and crackers to my bankers, and to the guys at Sur La Table. I’m taking it to a party tonight. Suffice it to say, you should try this right now.
First, combine water, sugar, apple cider vinegar (use good quality if possible), dijon mustard, mustard powder (if you have spicier than standard yellow, some of that might add a good kick. I’ve only had yellow on hand so far), brown mustard seeds (you may need to go to an Indian grocer or online spice retailer for some), and salt.
Bring to a boil, then add the peaches.
Bring to a simmer and continue to cook for 20 minutes (I did a double batch, so cooked for 30 minutes myself), stirring frequently, until the peaches begin to soften.
Mash the peaches (this time I used an immersion blender, because I felt like an actual sauce rather than chunks, but it’s great both ways), and continue to cook until it becomes thick. The recipe claims 20-30 minutes, I cooked it for almost two more hours. Once it’s as thick as you want it, you can water bath can it by processing it for 15 minutes. If you think it will last that long. It won’t, though.
Makes 4 pints
3 lbs pitted, chopped peaches
1 1/2 cups water
2 cups sugar (I use organic)
3/4 cup good quality apple cider vinegar
1/3 cup dijon mustard
3 tbsp mustard powder (one that is a combination of yellow and spicy is fine)
2 tbsp brown mustard seeds
Combine all ingredients aside from the peaches in your canning or stock pot, bring to a boil, stirring to dissolve sugar, then add peaches. With the mixture at a simmer, stir frequently for 20 minutes. As peaches begin to soften, mash them with a potato masher or back of your spoon to break up chunks, we want texture, not puree. Continue to cook until mostarda thickens, an additional 20-30 minutes.
While it is cooking, prepare your jars and lids. Bring your water to a boil in you canning pot.
Ladle into your prepared jars leaving a 1/4 inch head space. Place jars into simmering water and process for 15 minutes. Remove and let cool before checking for seal.
You can oven can this if that is your preferred method.