"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

German Fig Apple Mustard Recipe

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This recipe for German Fig Apple Mustard, by , is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fresh or frozen whole figs, stemmed and quartered (about 1 1/2 cups)
2 cups organic apple juice
1 large apple, peeled, cored and diced (about 1 1/2 cups)
1 1/2 cups grainy mustard (Bavarian mustard, or any spicy brown mustard)
1/2 cup apple balsamic vinegar or any white balsamic vinegar
2 tsp ground cardamom
2 tsp ground allspice
1 tsp course-ground black pepper
2 packages Sure-Jell (powdered pectin)
2 cups sugar

Directions:
Directions:
Mix the quartered figs and diced apple with the apple-juice and bring it to a boil. Let it simmer (with the lid on the pot) for about 10 minutes. Pour mixture into a blender and puree).

Return mixture to saucepan and add the 2 packages of Sure-Jell, mustard, vinegar and spices. Cook over high to medium-high heat, stirring often, bringing to a boil. Add the sugar all at once, return to a full rolling boil and let it cook 10 minutes stirring often to prevent sticking. Fill prepared jars, cover with lids and rings and process in a boiling water bath 10 minutes.

Remove jars and let cool on a kitchen towel on your counter-top 24 hours. Jars are sealed when button on top of lid is fully depressed and will not move up and down. Store jars in pantry up to one year. Opened jars should be refrigerated. Serve with a cheeseboard, or use with any grilled/roasted poultry, pork or ham, or slather some on hearty sandwiches.

Number Of Servings:
Number Of Servings:
7 half pint jars

 

 

 

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