Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

• 2 Tbsp. mustard seeds
• 1 Tbsp. water
• 1 Tbsp. olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 cups diced fresh pineapple (about 1/4 small pineapple)
• 1/2 cup diced fresh mango (about 1 small mango)
• 1/2 fresh habanero chile pepper, seeds and membrane removed
• 2 Tbsp. stone-ground prepared mustard
• 2 Tbsp. rum

Directions

1. Grind mustard seeds in a mortar and pestle or spice mill. Combine ground mustard seeds with the tablespoon water and set aside.
2. In a medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is just beginning to soften. Add pineapple, mango and habanero and cook 2 minutes more. Stir in moistened mustard seeds, the prepared mustard and the rum. Bring to a boil and simmer 5 minutes or until most of the liquid has evaporated. Cool slightly and transfer to a food processor and process, until smooth. Cool completely. Will keep in refrigerator for several weeks.

3. makes about 1 1/2 cups

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