This is another recipe from Pam Corbin's 'Preserves' book. I chose this to put into my Christmas Hampers as it struck me as being quite a masculine preserve which would be a good partner with the delicately feminine Lavender Jelly as a present for a couple. Plus the name is irresistible, how could I bypass the chance to write out 'Figgy Mostardo' labels?
Figgy Mostardo
500g dried figs
zest and juice of 2 grapefruit
1 tbsp yellow mustard seed
200g sugar or honey
25g mustard powder
100ml cider or white wine vinegar
Using scissors, snip the figs into 4 or 6 pieces. Put in a bowl with the mustard seeds and grapefruit zest. Measure the grapefruit juice and top up to 500ml with water, add to the bowl. Cover and leave overnight.
Put the figs in a pan with the sugar, heat gently til the sugar dissolves. Blend the mustard powder with the vinegar and add to the pan. Simmer, uncovered, for 20 mins til thickened.
Spoon into sterilised jars and seal with vinegar proof lids, mature for 4 weeks before opening. Should keep for about 12 months. Makes 4 225g jars.
Mine have been maturing for a couple of weeks now and have nice hot and fruity taste with an unexpectedly crunchy texture, perfect for a Boxing Day cold meat buffet.
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