Peach-Mustard Compote

Directions

1. 1
   Start with our step-by-step canning how-to.
2. 2
   Sterilize four 8-ounce canning jars and lids.
3. 3
   Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind.
4. 4
   Squeeze the lemon juice through a strainer into a large, wide saucepan.
5. 5
   Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes.
6. 6
   Tie the rosemary and bay leaves together with twine and add to the pan.
7. 7
   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.
8. 8
   Add the peaches and dried fruit to the pan.
9. 9
   Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes.
10. 10
    Remove from the heat; discard the herbs.
11. 11
    Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.
12. 12
    Photograph by Charles Masters