Peach compote with mustard seeds

Ingredients:

• 2 lemons
• 0.5 cups dry white wine
• 0.5 cups of sugar
• 0.5 cups honey
• 3 tablespoons yellow mustard seeds
• 8 black peppercorns
• 0.5 tsp red pepper flakes
• 4 sprigs of rosemary, 7 cm long.
• 4 bay leaves
• 0.8 kg firm ripe peaches, cut into 0.5 cm thick slices (with skin)
• 1/4 cup dried cherries or dark raisins

Preparation:

1. Start with ours step-by-step guide to canning.
2. Sterilize four 240 ml jars with lids.
3. Using a vegetable peeler, peel the lemon zest in wide strips, avoiding the bitter white pith. Squeeze the lemon juice through a sieve into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns, and red pepper flakes. Tie the rosemary and bay leaves together with kitchen string and add to the saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the liquid thickens and a syrup or deep-fry thermometer registers 212°F (104°C), about 10 minutes.
4. Add the peaches and dried fruit to the saucepan. Bring to a simmer over medium heat and cook until the peaches are tender, about 5 minutes. Remove from heat and discard the herbs.
5. Fill the jars with peach compote, leaving 2 cm from the brim, then close the lids and preserve.