logo  
in mamas kitchen dot com©
home mothers recipes food is art seasons membership
submit your recipes, click here     
breakfast bread vegetable recipes dessert

Italian Mostardi di Cremona

What a wonderful combination of sweet and sour, not to mention the variety of fruit tastes.

  • 8 - 10 medium tomatoes
  • 6 - 7 large peaches
  • 6 large Bartlett or d'Anjou pears
  • 2 red or green sweet peppers
  • 1 1/2 large sweet Texas onions
  • 1 1/2 cups sugar
  • 3 cups white vinegar
  • 1 to 1 1/2 tablespoons salt
  • 1/2 teaspoon ground true cinnamon
  • 1 true cinnamon stick, per jar (optional)
  • 1/2 teaspoon cloves
  • 1/4 teaspoon ground cayenne*
  • A pinch ascorbic acid**
 

Method

Plunge the tomatoes in boiling-hot water for 1 minute; then cold.  discard the skins, juice, and seeds; retain the tomato meats.  Peel, core, and fine or coarse chop the other fruits and vegetables.  Add the rest of the ingredients; cook until thick.

Jar, seal/close and process in a rolling water bath 10 minutes for 8 ounce jars, or 15 minutes for 16 ounce jars.  Adjust for altitude.

*May substitute minced hot pepper.

**For "working the fruit" to prevent oxidation.

Reprinted with permission from © Beverly Ellen Schoonmaker Alfeld, Pickles to Relish,
published by Pelican Publishing Company   click for book review

more vegetable recipes     pear recipes     peach recipes

chef and cookbook recipes           salsa, pickle & chutney recipes

 
 

top of page

 

Google

©inmamaskitchen.com         membership agreement