Plum Mostarda recipe
Mostarda is a sweet and savory Italian condiment. Our plum mostarda recipe features ripe plums cooked with sugar, vinegar, and a blend of spices. It offers a complex flavor profile, perfect for pairing with cheese, grilled meats, and sandwiches, adding a unique combination of sweet and tangy notes to your dishes.
Equipment
- large pot with a heavy bottom
- wooden spoon or silicone spatula
- potholders, oven mitts, trivets for hot dishes
Ingredients
- 2 ½ lb. plums (1.2 kg)
- 1 bay leaf
- 1 anise pod
- 3 sprigs of thyme
- 5 tbsp. Shiraz red wine
- 1 ½ tbsp. mustard seeds
- 6 tbsp. balsamic vinegar
- ½ cup sugar
Instructions
Preparing the ingredients
- Wash, pit, and chop the plums into large pieces.
- Measure out the rest of the ingredients.
Cooking the plum mostarda
- In a heavy-bottomed wide pot, combine the plums, red wine, balsamic vinegar, sugar, mustard seeds, thyme, bay leaves, star anise pods, and a pinch of salt. Stir to mix the ingredients.
- Allow the plums to macerate overnight to help dissolve the sugar and release their juices.
- Place the saucepan over low heat and bring the mixture to a simmer. Stir occasionally to dissolve the sugar. Do not overmix, as we are trying to keep the fruit getting too mushy.
- Drain the mixture from the plums into a separate sauce pan and bring it to a boil. Allow the liquid to simmer gently for 10 minutes and reduce slightly, take it off the heat and pour it over the plums. Set aside. Repeat this step for 3-4 days
- On the final day reduce the liquid together with the plums until the entire mixture appears syrupy. Use the cold plate test to test for doneness. You want your mostarda to be thick and jam-like. If it's still too runny, continue to simmer while stirring.
- Once the mostarda has reached the desired consistency, remove the thyme sprigs, bay leaves, and star anise pods. Make sure to discard them.
- Your mostarda is ready to be enjoyed now or canned for later use. If canning make sure your mostardo is piping hot as you begin the canning process.
Notes
The specified in this jam recipe quantity of ingredients should yield enough jam to fill two 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.