Peach-Mustard Compote

Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Prep: 40 min
  • Cook: 20 min
  • Yield: four 8-ounce jars
Share This Recipe

Ingredients

Directions

  1. Start with our step-by-step canning how-to.
  2. Sterilize four 8-ounce canning jars and lids.
  3. 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.
  4. 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.
  5. Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.
Erin Jeanne McDowell

Grilled Peach Shortcakes

25m Easy 95%
CLASS
10m Easy 99%
CLASS
Dorie Greenspan

Peach Blueberry Pie

23m Intermediate 100%
CLASS
James Briscione

Bourbon Peach Smash

12m Easy 100%
CLASS