Recipe Archives->Preserving->Nectarine Mustard

Nectarine mustard 
makes three 1/2 pints

2 cups diced peeled necatrines (around 3lbs)
1 cup dry mustard
2 1/2 cups water
4 1/2 tablespoons grated orange zest
1 1/2 cups cider vinegar
1 tablespoon salt
Juice of 1/2 lemon

In a pan, fry nectarines, stirring constantly, for 3 or four minutes
over medium heat.  Reduce heat and simmer for about five more
minutes.  Add remaining ingrediants *except* lemon juice and simmer
over low heat until thick about 1 1/2 hrs.  Stir occasionally and
then more often as it thickens.  When done it will be like yogurt
(consistency wise I mean).  Remove from heat and stir in lemon
juice.  Let cool and out into sterlized jars.  Covered tightly and
refrigerated, it should last about three months

Printable version: nectarine-mustard.txt.