Instructions: In a large saucepan, cook 750 gm sugar and water over low heat or until sugar dissolves. Add fruit. Simmer 15 minutes until fruit is soft but not broken. Remove from heat and cool.

In a small saucepan, cook remaining sugar and vinegar over low heat 15 minutes. Remove from heat and cool. Mix in mustard and let stand 1 hour.

Stir mustard syrup into fruit and pack into hot jars. Ladle hot syrup over fruit.

Cover and let mature at least 24 hours.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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