Season: Autumn to winter. The Italians use fiery-hot mustard oil to add a bit of passion to their classic fruit preserve mostardo di cremona. However, mustard oil is pretty well impossible to purchase in this country, so I have used mustard seeds and powder to pep up the dried figs in my own interpretation of the dish. Serve it with hot or cold meat, with oily fish dishes, or with cheese in sandwiches.

　　

Ingredients

makes three 8-ounce jars

　　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

　　

Step 1

Cut each fig into 4 or 6 pieces–it’s easiest to do this using scissors. Place the figs in a bowl and add the grapefruit zest and mustard seeds. Measure the grapefruit juice and add water if needed to reach 2 cups plus 2 tablespoons of liquid. Pour over the figs. Cover and let stand overnight.

　　

Step 2

Put the figs and juice into a heavy saucepan. Heat gently until simmering, then add the sugar or honey. Stir until dissolved.

　　

Step 3

Meanwhile, blend the mustard powder with the vinegar, add to the simmering figs, and stir well. Simmer, uncovered, for 20 minutes, stirring occasionally, to reduce and thicken.

　　

Step 4

Remove the pan from the heat. Spoon the mostardo into warm, sterilized jars and seal with vinegar-proof lids (see pp. 21–22). Store for 1 month before opening. Use within 1 year.

　　

VARIATION

Step 5

Dried apricots, apples, or pears, or a good mix of them all, can be used in place of figs. For a stronger, hotter mostardo, use black mustard seeds instead of the milder yellow seeds. Orange, lemon, or lime juice can replace the grapefruit juice. So you see, you can really make this recipe your very own.

　　The River Cottage Preserves Handbook by Pam Corbin.Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.