Mostarda di Frutta

Wash and rinse six or seven 212 gram/8 ounce jars and place in a warm oven around 50-100 C to dry and sterilize.

Put the cold water into a jug or bowl and add the mustard powder. Stir until combined and smooth. Cover, and leave to one side for 1 hour.

Prepare all of the fruits by chopping them, but not too finely. This preserve should be chunky. Remove the ginger from the syrup and chop or slice thinly.

Put the sugar and vinegar into a large preserving pan and stir to dissolve the sugar. Place over a low heat to help this process. Gradually increase the heat until the mixture is boiling for a few minutes then take off of the heat.

Add the fruit mixture into the pan, together with the mustard mixture and the salt. Stir to combine, then place back onto a medium heat and stir the mixture until thickened.

Remove from the heat and spoon into the warm, sterilized jars, making sure there are no air pockets. Seal immediately and process according to standard safe canning practices.

It is best to leave for at least 6 weeks before using to allow the flavours in this delicacy to develop fully.