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Nectarine Mustard

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Ingredients
  • 2 cups diced peeled necatrines (around 3lbs)
  • 1 cup dry mustard
  • 2 1/2 cups water
  • 4 1/2 tablespoons grated orange zest
  • 1 1/2 cups cider vinegar
  • 1 tablespoon salt
  • Juice of 1/2 lemon
Instructions

makes three 1/2 pints. In a pan, fry nectarines, stirring constantly, for 3 or four minutes over medium heat. Reduce heat and simmer for about five more minutes. Add remaining ingrediants *except* lemon juice and simmer over low heat until thick about 1 1/2 hrs. Stir occasionally and then more often as it thickens. When done it will be like yogurt (consistency wise I mean). Remove from heat and stir in lemon juice. Let cool and out into sterlized jars. Covered tightly and refrigerated, it should last about three months

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