| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 40 min |
| Cook: | 20 min |
| Yield: | four 8-ounce jars |
| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 40 min |
| Cook: | 20 min |
| Yield: | four 8-ounce jars |
Ingredients
- 2 lemons
- 1/2 cup dry white wine
- 1/2 cup sugar
- 1/2 cup honey
- 3 tablespoons yellow mustard seeds
- 8 black peppercorns
- 1/2 teaspoon red pepper flakes
- 4 3-inch sprigs fresh rosemary
- 4 bay leaves
- 1 3/4 pounds firm-ripe peaches, cut into 1/4-inch wedges (with skin)
- 1/4 cup dried cherries or currants
Instructions
- Start with our step-by-step canning how-to.
- Sterilize four 8-ounce canning jars and lids.
- Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie the rosemary and bay leaves together with twine and add to the pan. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the liquid thickens and a candy or deep-fry thermometer registers 220 degrees F, about 10 minutes.
- Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes. Remove from the heat; discard the herbs.
- Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 408 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 6 g |
| Sugar | 85 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 8 mg |
| Serving Size | 1 of 4 servings |
| Calories | 408 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 95 g |
| Dietary Fiber | 6 g |
| Sugar | 85 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 8 mg |
Reviews
Made this today but my store was out of mustard seeds, so I wend to the Mexican spice section and used a mixed spice packet which added allspice, cumin and cloves with the mustard seeds-it tasted great, I’m sure it is a little different, but my family loved it. I am going to make it again!!
This was my first time canning anything. I had a bunch of organic peaches and didn’t want them to go to waste. What a coincidence to find an article and recipes for canning in the Sept. issue of Food Network’s magazine. I borrowed a friend’s canning equipment and made two batches. Both came out perfectly, look great in the jars and taste wonderful. I just bought my own equipment and I think I’ll try the Blueberry-Maple Spoon Fruit next.
I made this easy Peach-Mustard compote yesterday. My batch actually made a bit more than indicated but that was okay with my family! We used the extra and made chicken, sharp cheddar and peach-mustard compote panini’s, SO good! The compote is sweet, spicy and slighty herbaceous. It looks beautiful in the jars too. I thought I may give some as gifts this year but now that we have tasted it I am not sure that my family will allow it!