Cover the jars, wipe them clean, and put them on a cool dark shelf in your pantry. The mostarda will be ready in 2 week's time.
There's no need to sterilize the mostarda; the sugar concentration is high enough that it will inhibit bacterial activity.
How to Make Mostarda - A Wonderful Condiment Flor Bland Foods
By Kyle Phillips, About.com Guide
Prev
- Mostarda is one of those words translators call a false friend:
- A Few Words On Mostarda And The Fruit Involved
- Making Mostarda: Add the Sugar
- Making Mostarda: Let it Rest
- Making Mostarda: Concentrate the Syrup
- Making Mostarda: Wait Another 24 Hours
- Making Mostarda: Using Mustard Oil
- Making Mostarda: Using Powdered Mustard Seed
- Making Mostarda: Put the Fruit in the Jars
- Making Mostarda: Fill to Cover, and Seal
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