Instructions: 1. Combine 400g. sugar with the water and cook over medium heat until the sugar has completely dissolved. Add the cinnamon sticks and cloves. Add the fruit and cook over low heat until the fruit is soft. This will take about 10 minutes for dried fruit and only about 2-3 minutes for fresh fruit. Remove the fruit from the heat and put it in a bowl.

2. Combine the remaining sugar with the vinegar and cook for 10 minutes to make a thick syrup. Allow to cool a little, stir in the mustard and leave to stand for about an hour. Add the mustard syrup to the fruit, mix well and pour into jars. The pickle will be ready the next day but will improve with maturity.

This recipe is taken from "Maggies Farm" by Maggie Beer, 1993, Allen and Unwin.

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