Figgy Mostardo

• 4 cups dried figs
• Finely grated zest and juice of 2 large grapefruit
• 1 heaping tablespoon yellow mustard seeds
• 1 cup granulated sugar, or 2/3 cup honey
• 1/4 cup English mustard powder (see p. 202)
• 7 tablespoons cider vinegar or white wine vinegar

1. Cut each fig into 4 or 6 piecesits easiest to do this using scissors.
2. Place the figs in a bowl and add the grapefruit zest and mustard seeds.
3. Measure the grapefruit juice and add water if needed to reach 2 cups plus 2 tablespoons of liquid.
4. Pour over the figs.
5. Cover and let stand overnight.
6. Put the figs and juice into a heavy saucepan.
7. Heat gently until simmering, then add the sugar or honey.
8. Stir until dissolved.
9. Meanwhile, blend the mustard powder with the vinegar, add to the simmering figs, and stir well.
10. Simmer, uncovered, for 20 minutes, stirring occasionally, to reduce and thicken.
11. Remove the pan from the heat.
12. Spoon the mostardo into warm, sterilized jars and seal with vinegar-proof lids (see pp.
13. 2122).
14. Store for 1 month before opening.
15. Use within 1 year.
16. Dried apricots, apples, or pears, or a good mix of them all, can be used in place of figs.
17. For a stronger, hotter mostardo, use black mustard seeds instead of the milder yellow seeds.
18. Orange, lemon, or lime juice can replace the grapefruit juice.
19. So you see, you can really make this recipe your very own.

dried figs, yellow mustard seeds, sugar, english mustard powder, cider vinegar

Taken from www.epicurious.com/recipes/food/views/figgy-mostardo-389418 (may not work)