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Makes: About 4-5 cups
Prep: 20 minutes
Cook: 5 minutes
Any combination of fruit is fine: mangoes, pears, apples, peaches, plums, figs, dried fruits like apricots and cherries
4 Purple Plums
1 c. Dried Cherries
1 c. sugar
1 c. water
5 tsp. dry mustard
1/8 tsp. cinnamon
1/4 c. White Balsamic Vinegar
For pears and apples you can use a peeler to remove the skins. To remove skins on peaches, plums, figs, etc., drop them in boiling water for a couple of minutes.
Remove them and let them cool. Then the skins just pull right off in your fingers. Discard the skins.
Slice the fruit in 1/2 inch pieces.
Dissolve the dry mustard and cinnamon in the white balsamic vinegar.
Put the sugar and water in a pot or pan. Stir. Add mustard mixture.
Bring to boil and cook until sugar is dissolved.
Add all of the fruit to the pot. Stir gently. See a couple of different mixtures of fruit here.
Let the mixture of fruit cook about 2-5 minutes. No more. See 2 different assortments of fruits simmering above.
Remove from heat.
Now either proceed with your preserving/canning method or spoon fruit into plastic containers and add some of the liquid from the pot to each container. Discard remaining liquid. Freeze the containers you plan to use later.
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