This mustard recipe for peach and mustard stew differs from traditional jams both in the method of preparation and in taste, but it will also delight you when you open the jar on a cold winter evening. When cooking, first cooked spicy syrup on white wine with lemon juice and zest, sugar, honey, mustard, rosemary and pepper seeds. And 5 minutes before readiness chopped peaches with raisins or dried cherries are added to the syrup. The fruit is boiled until softened, and after five minutes the compote done. The taste and aroma is amazing, sweet, with a whole a range of spicy notes. Serve it as usual варенье.Поделитьwith я с друзьями: 
Time: 1 hour.Difficulty: medium Amount: 4 (230 ml.) Cans In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 lemons
- 0.5 tbsp. dry white wine
- 0.5 tbsp. Sahara
- 0.5 tbsp. honey
- 3 tbsp. l yellow mustard seed
- 8 peas of black pepper
- 0.5 tsp red pepper flakes
- 4 sprigs of rosemary 7 cm long.
- 4 bay leaves
- 0.8 kg strong ripe peaches, sliced in thick slices 0.5 cm. (with peel)
- 1/4 Art. dried cherries or dark raisins
Recipes with similar ingredients: lemon, white wine, sugar, honey, mustard seed, black pepper, red pepper flakes, rosemary, bay leaf, peaches, dried cherries, raisins
Recipe preparation:
- Get started with our walkthrough canning.
- Sterilize four 240 ml cans. сlids.
- Use a peeler to cut strips of lemons zest without touching the bitter white flesh. Squeeze lemon juice through strainer into a large, wide pan. Add zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie rosemary and bay leaf together with kitchen thread and add to the pan. Bring to a boil over moderate heat, then turn down the heat to moderately low and cook, stirring occasionally, until the liquid thickens and the thermometer for syrup or deep fat will show a temperature of 104 ° C, about 10 minutes.
- Add peaches and dried fruits to the pan. Bring to a boil over medium heat and cook until the peaches are soft, about 5 minutes. Remove from heat, discard herbs.
- Fill the jars with a peach compote without adding 2 cm to the edges., then close the lids and preserve.
