Peach Mostarda

vertical peach mostarda

In my area, peach season is down to its final days for this year. I spotted a few left at the farmers market this morning and actually passed them by, but only because I am insane and picked up another half bushel over the weekend. I need to make a batch of salsa, and have several recipes for the new book to test, thus the purchase.

bowl of peaches

A couple weeks ago, just before I headed up to Toronto, I spent a full day canning. I had a ton of peaches and tomatoes, and knew that they wouldn’t last my weekend away. I made sauce, I canned whole peeled tomatoes, I made grape jam, and came up with this preserve.

Peach mostarda. Delicious with cheese. Recipe coming soon to a blog near you.

Mostardas are much like chutneys, in that they are both sweet and savory. However, instead of getting their savory nature from onions, garlic, or shallots, the sweetness is broken up with a conservative application of mustard oil and other sharp spices.

le parfait peach mostarda

Now, you should consider this a cheater’s mostarda. Because of US regulations, it is impossible to get the super-strong mustard oil with which true mostardas are made. However, the combination of mustard seeds and cayenne give this preserve a satisfying level of sinus clearing mustardiness.

I made this mostarda with Cypress Grove’s Humboldt Fog in mind, but it will also pair deliciously with crumbly aged cheddars and creamy, spreadable goat cheeses.

Peach Mostarda

Yield: 8-9 half pints


  • 5 pounds peaches
  • 3 cups sugar
  • 3/4 cup apple cider vinegar
  • 3 tablespoons mustard seeds
  • 1 teaspoon finely crushed red chili flakes
  • 1/4 teaspoon cayenne pepper


  1. Prepare a boiling water bath canner, 9 half pint jars, new lids, and clean rings.
  2. Cut peaches in half, remove pits, and peel. Cut halves into four wedges and dice each wedge into 3-4 pieces.
  3. Place diced peaches in a low, wide pan and add sugar, apple cider vinegar, mustard seeds, red chili flakes, and cayenne pepper.
  4. Place the pot over high heat and bring to a boil. Cook for 5 to 6 minutes at a rapid boil, until the peaches release their juice and the syrup thickens slightly.
  5. Using a slotted spoon, portion the peaches out into prepared jars and top each off with syrup. Tap jars to remove air bubbles and add more syrup if needed.
  6. You may not have as many as 9 half pints, but it's always nice to have more prepared rather than not enough.
  7. Once jars are full, wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
  8. When time is up, slide canning pot off the hot burner and remove lid. Let jars cool slowly in the canning pot for at least ten minutes before removing the jars from the pot.
  9. Place the hot jars on a folded kitchen towel and let them cool.
  10. Once jars are cool enough to handle, test seals by pressing down on the lids. If they are firm and without wiggle, the jars are sealed.

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39 Responses to Peach Mostarda

  1. 1
    Jen says:

    What kind of fun lids/jars are these???

  2. 2
    Scrubber says:

    FYI, lots of Indian grocery stores have mustard seed oil for sale. It’s definitely labeled “not for consumption” but it will be with the other cooking oils. I’ve used it safely before.

    • 2.1
      Marisa says:

      It’s still not the super powerful mustard oil that traditional mostardas are made from (I know, I’ve tried it). In Italy, you buy your mustard oil from the pharmacy and you only need a few drops to infuse the fruit with that signature flavor.

  3. 3

    Spicy peaches?? Yes, please! This WOULD be stunning with a sharp cheese, indeed! (and I’m crying on the inside that your giveaway is only open to U.S. residents…)

  4. 4
    Eileen says:

    INteresting. I’ve never heard of mostarda before! But considering that I heart mustard in all its forms (except factory yellow), I am definitely up for a batch. 🙂

  5. 5
    Robert says:

    Could I use honey in place of the sugar? I try to avoid white sugar when possible, but this sounds amazing, and I think I have over 20 pounds of peaches coming to me this weekend.

  6. 6
    Deb Smith says:

    I suppose anything with tomato & goat cheese would be good… or raspberry-cherry
    chutney. –djs

  7. 7
    Casey DelliCarpini says:

    Oh my goodness those jars! Perfectly adorable. And I can’t wait to try this. I love recipes where all the ingredients exist in my kitchen.

  8. 8
    Linda says:

    I make a hot passion fruit jam that is to die for served with goat cheese and special crunchy crackers!!!

  9. 9
    Christine says:

    Ah, you answered my question there at the end- I’ve been hoping i could find a recipe for the hard core mustard oil version and had begun to get the feeling that it was unavailable here. Bummer!

  10. 10
    Ali says:

    What beautiful mostarda! Why the specific direction to slide the canning pot off the burner at the end and wait 10 minutes before taking the jars out? I’ve never seen that direction before in a recipe. Does it have to do with the content of the preserve? the type of jar? Thanks!

  11. 11
    corrie says:

    I’m a big fan of any spicy fruity preserve with goat cheese – they just complement each other so well! My dad also used to eat a slice of apple pie with a sharp cheddar cheese, a habit I’ve picked up as well. Think maybe I’ll try an spiced apple butter with cheddar and see about that.

  12. 12
    Michele says:

    I would have a hard time choosing a favorite pairing. It’s such a good principle in general to pair preserves with dairy, skewing either sweet or savory.

  13. 13
    Jan Baker says:

    Hi Marissa,
    I have a bottle of mustard oil that I purchased last winter. I was trying to duplicate pear mostarda that I got from Italy. I was unsuccessful- but your peach recipe looks great. Would you use mustard oil if you had it?

    And, if I may ask another question, David Lebovitz’s new book- My Paris Kitchen has a great looking recipe for shallot marmalade on page 335. It says to keep it in the refrigerator for up to 6 months. Can it be canned?

    Here are the ingredients:

    2 T oil
    1 pound shallots, peeled and sliced
    pinch of salt
    1/4 cup brown sugar
    2 T honey
    1/3 cup cider vinegar
    1/3 cup raisins

    There are big fat fresh shallots at the farmstand right now, and I would love to make this and can it, but not if it isn’t safe…

    Thanks so much, Jan

    • 13.1
      Marisa says:

      Honestly, this preserve is quite delicious just as it is. While I would like to someday get my hands on the mustard oil that is used for true mostarda, I wouldn’t change anything about this particular preserve.

      And David Lebovitz’s shallot marmalade does not have enough acid to be safely canned in a boiling water bath canner.

  14. 14
    Jenny Gomes says:

    What would a person eat with mostarda? It looks beautiful!

  15. 15
    kara says:

    grilled feta cheese sandwich with tomato jam is a favorite cheese/jam paring. if i am in a rush (or lazy) straight from the refrigerator some goat cheese and tart cherry preserves. tart and sweet yum

  16. 16
    ADeS says:

    Any suggestions for what one can do with the leftover syrup?

  17. 17
    Suzanne says:

    Hi Marissa!

    How long should it sit before eating, a week, a month?


  18. 18
    Lil Rinaldi says:

    So I made this the other day and it tastes great! Just wondering is it supposed to turn out thick or thin, mine turned out more like a sauce. Thanks for the recipe!

    • 18.1
      Marisa says:

      If your peaches were really ripe, it would cook down into more of a sauce. Less ripe peaches lead to more of a chutney.

  19. 19

    […] Bek Farms Hot Dogs with homemade Peach Mostarda, Baked Beans, […]

  20. 20
    Molly says:

    What’s the shelf life like on this with out canning it?

  21. 21
    Gina says:

    So, I made this at the end of the Summer and then brought it on vacation where I thought my pint sized jar would last the full two weeks we were there. Nope….2/3 of it was gone in the first use because it was amazing on a small bite of cheese. So, I decided to make it for Christmas gifts. However, I am having to use frozen peaches and they won’t be the same consistency so was thinking of using my immersion blender to make more of a spread. Do you think that would still work or should I go the route of a jam?

    • 21.1
      Marisa says:

      I would keep the fruit in pieces. I would put the frozen peaches right into the pan with the vinegar syrup. They’ll defrost as it heats and you won’t have any discoloration.

      • Gina says:

        problem is that they are sliced, so I’d have to chop them and how to keep them frozen while doing so….hmmmm. Maybe I’ll just make a spicy jam :/

  22. 22

    […] sort through them when I do my write-up, and end up tossing 90% of them. But today, ladling out the peach mostarda that represented the last of my gleanings from a twenty-pound basket of peaches, I realized: This […]

  23. 23
    denise says:

    I made this and was so excited! after about 2 weeks, i opened a jar to eat with some cheese. The mostarda was extremely bitter….any ideas why?

    • 23.1
      Marisa says:

      Perhaps your mustard seeds were old? I’m really not sure. I’ve made a number of mostardas over the years using this formula and none of have been bitter. So sorry!

  24. 24
    Jill says:

    Could I use white peaches for this recipe? I know they are one of the fruits that don’t always can safely. But I have a few that need to be used up and am getting more coming to me today. If white peaches aren’t good for this preserve, any suggestions would be welcome!


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