Fig Mostarda in Mason Jar with Fresh Figs and Grapes

Calabrian Fig Mostarda

by

Why You’ll Love This Recipe

This Calabrian Fig Mostarda is a perfect blend of sweet and spicy, combining the richness of fresh figs with the distinctive kick of mustard oil. It’s an authentic Italian condiment that elevates any charcuterie board and brings a gourmet touch to your table.

Table of contents

Pure Comfort

There’s something deeply satisfying about making your own preserves. This mostarda captures the essence of sun-ripened Calabrian figs, preserved at their peak with an aromatic blend of spices and mustard.

Ingredients

  • Fresh Calabrian figs
  • Yellow mustard seeds
  • Brown mustard seeds
  • White wine vinegar
  • Sugar
  • Mustard oil
  • Lemon zest
  • Bay leaves
  • Black peppercorns
  • Sea salt

What You Need

  • Large heavy-bottomed pot
  • Sterilized glass jars
  • Candy thermometer
  • Wooden spoon
  • Fine mesh strainer
  • Canning equipment
  • Kitchen scale

Time to Cook

  • Prep Time: 30 minutes
  • Cooking Time: 1 hour
  • Curing Time: 2 weeks
  • Total Time: 2 weeks and 1.5 hours

Steps to Make It

  1. Clean and quarter the fresh figs, removing any tough stems
  2. Toast mustard seeds until fragrant
  3. Combine figs, sugar, and vinegar in the pot
  4. Simmer until figs are tender and liquid thickens
  5. Add toasted spices and mustard oil
  6. Continue cooking until desired consistency
  7. Pack into sterilized jars
  8. Process in a water bath for preservation

Make It Perfect

Monitor the consistency carefully – the syrup should coat the back of a spoon but not be too thick. Add the mustard oil gradually, tasting as you go, to achieve the perfect balance of heat and sweetness.

Mix It Up

Try using different varieties of figs or add complementary fruits like pears or apples. Experiment with spice additions like cinnamon or star anise for your own signature blend.

Perfect Partners

Serve alongside aged cheeses, prosciutto, salumi, or roasted meats. It’s particularly excellent with:

  • Aged Parmigiano-Reggiano
  • Pecorino Romano
  • Wild boar salumi
  • Roasted pork loin

Busy Day Hero

Make a larger batch and preserve it properly – you’ll always have a gourmet accompaniment ready for unexpected guests or impromptu wine tastings.

Work Ahead

Prepare this mostarda up to 6 months in advance. The flavors will continue to develop and meld over time, making it even better.

Save Some For Later

When properly canned, this mostarda can last up to one year in a cool, dark place. Once opened, refrigerate and use within 2 months.

Everyone’s Happy

This versatile condiment pleases both sophisticated palates and casual food lovers. Its sweet-spicy profile makes it accessible while remaining uniquely interesting.

Good For You Too

Figs are rich in fiber, potassium, and antioxidants. The mustard seeds add beneficial compounds and aid digestion.

Easy Clean Up

Line your workspace with parchment paper before starting. Soak any sticky utensils in hot water immediately after use for easier cleaning.

Switch It Up

Transform this mostarda into:

  • A glaze for roasted meats
  • A unique sandwich spread
  • An addition to pan sauces
  • A topping for vanilla ice cream

Simply Perfect

This Calabrian Fig Mostarda strikes the ideal balance between traditional methods and modern tastes, creating a preserved condiment that’s both authentic and adaptable.

FAQs

  1. Can I use dried figs instead of fresh?
    Fresh figs are traditional, but dried can work if reconstituted properly.
  2. Is mostarda very spicy?
    It has a warming heat rather than a chile-like spiciness.
  3. Why do I need to wait two weeks before eating?
    This allows the flavors to properly develop and meld together.
  4. Can I reduce the sugar content?
    Sugar is crucial for preservation – reducing it will affect shelf life and texture.
  5. What’s the difference between mostarda and chutney?
    Mostarda uses mustard oil and seeds for its distinctive flavor profile.
  6. How do I know if my mostarda has been properly preserved?
    Jars should seal with a popping sound and remain sealed until opening.
  7. Can I make a small batch without canning?
    Yes, make a quarter batch and store it in the refrigerator for up to 2 weeks.

Conclusion

This Calabrian Fig Mostarda is more than just a condiment – it’s a celebration of traditional Italian preserving methods and bold flavors. Whether you’re an experienced preserver or new to making mostarda, this recipe delivers exceptional results that will enhance your culinary repertoire.