Grape mostarda
difficulty
ingredients
- 2 kg Jolife seedless white or black grapes
- 1 Jolife Kaiser pear
- 300 g Jolife Guyot pears
- 200 g Jolife figs
- 500 g apples
- 1 cinnamon stick
- 10 cloves
- 100 g shelled walnuts
preparation
Remove the grapes from the bunch, rinse thoroughly and run through a food mill. Transfer the mixture to a pan, add the chopped Jolife Kaiser pear and a muslin bag with the cloves and cinnamon stick that you will discard at the end of the cooking time. Bring to a boil, decrease the heat and continue cooking for about 40/45 minutes.
Add the Guyot pears and the apples cut into wedges and continue cooking for half an hour more. Add the Jolife figs, unpeeled and rubbed with a towel, and cook for another half hour.
The mostarda must have the thickness of jam. In the meantime, take out 250 g or 500 g jars. Wash and let dry. Fill the jars with the mixture while still warm, then add the walnuts, coarsely chopped. Screw on the lid and boil for about 45/50 minutes to sterilize the jars.