Canning Recipes




Nectarine Mustard
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 cups diced peeled necatrines - (abt 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 ingredients except lemon juice and simmer over low heat until
thick about 1 1/2 hours. 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 put into sterlized
jars. Covered tightly and refrigerated, it should last about three
months.

This recipe yields 3 half-pints





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