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Nectarine mustard
makes three 1/2 pints

2 cups diced peeled necatrines (around 3lbs)
1 cup dry mustard
2 1/2 cups water
4 1/2 tablespoons grated orange zest
1 1/2 cups cider vinegar
1 tablespoon salt
Juice of 1/2 lemon

In a pan, fry nectarines, stirring constantly, for 3 or four minutes
over medium heat. Reduce heat and simmer for about five more
minutes. Add remaining ingrediants *except* lemon juice and simmer
over low heat until thick about 1 1/2 hrs. Stir occasionally and
then more often as it thickens. When done it will be like yogurt
(consistency wise I mean). Remove from heat and stir in lemon
juice. Let cool and out into sterlized jars. Covered tightly and
refrigerated, it should last about three months

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