Cherry Mostarda

This was a recipe that caught our eye in the pages of a favored cookbook The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, by Paul Virant with Kate Leahy…wait a minute, cherry what? Flipped back and read the recipe…oh, that sounds gooood. With a little tinkering, it’s become a welcome, original addition to cheese plates. We like it too, spooned over sausages, alongside fish or fowl or roast pork, on sandwiches, or as a component in salad dressings. The roots of this recipe run deep; it hails from Northern Italy, where the fleeting cherry season begs to be extended. Mustard seed, along with sugar and vinegar, act as preservatives in this sweet, lightly spicy, sublimely textured condiment, prolonging the season of cherries as long as you can resist opening another jar. Spoon it up, spoon it over, spoon it in.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. 

Makes 4 half pints

Directions

Prepare a water bath canner and jars. Here, we are using the Weck Tulip Jar.
Remove the pits from the cherries. Here, we are using a Mason jar cherry pitter.
Combine the sugar, vinegar, water, prepared mustard and mustard seed and salt in a large pot, and bring to a boil.

Add the cherries and continue to cook over medium-high heat until the cherries have softened.

Using a potato masher, mash the cherry mixture to soften it a bit. Chunks of cherries are fine, but you want ‘em soft and easily spoonable.

Ladle the mostarda into jars, leaving appropriate headspace; about 1/2” from the top of the jar. Check for airspaces and clean the rims of jars with a paper towel, if necessary, to ensure a good seal.

Process in a boiling water-bath canner for 15 minutes.

Place the processed jars on a kitchen towel and let cool. If all of your jars have sealed they can be stored in a cool, dark place for up to one year. Jars that have not sealed should go into the refrigerator or be enjoyed immediately.

If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. 

Over to You

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