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Peach And Tarragon Mustard

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Cuisine: preserves
Servings: 3 jars
Author: Karon Grieve


  • 675 g/1 1/2 lb fresh ripe peaches
  • 1/2 cup English yellow mustard powder
  • 250 ml/1 cup water
  • 2 tbsp grated orange zest
  • 175 ml/3/4 cup Apple Cider Vinegar
  • 1/2 tbsp salt
  • 1 tsp dried tarragon
  • Juice of 1/2 lemon


  • Remove the skin from the peaches by plunging them into a bowl of boiling water for approx 30 seconds then scoring a cross at the top of each fruit and gently peeling off the skin.
  • Chop the peaches (disscard the stones) and cook them in a small pan over a gentle heat for 10 minutes so that they become tender and release their juice.
  • Add the mustard powder, orange zest, vinegar, salt and tarragon to the pan and pour in the water.
  • Simmer gently for approximately 1 hour stirring now and then until it has thickened up and is the consistancy of thick yogurt.
  • Add the lemon juice and then blend with a stick blender till smooth.
  • Ladle into sterilised jars and pop on the lids.
  • This recipe will make 3 small jars and it will keep for up to 3 months. Store in the fridge once opened.


Gluten Free, Vegetarian, Sugar Free